7 oz. good quality tuna canned in olive oil, drained
2 large potatoes, peeled, cooked & mashed
½ onion, finely chopped
1 garlic, finely chopped
½ cup of grated cheese
½ cup of all purpose flour
¾ Cup Bread crumbs
Oil for deep frying
Salt and Pepper to taste
Boil the potatoes.Peel and mash using a potato masher.
Once the potatoes are slighly cooler add an egg, tuna, grated cheese, the very finely chopped onion, garlic, parsleyand stir it in well. Mash it all well together with the potatoes.
Using a heaping tablespoon for approximate measurement, form little balls of the mix between your hands and place them on the baking sheet lined with baking paper. Then place them in the fridge for 10-15 minutes. This will help them harden slighly making them them easier to handle.
In the meantime, you can set up a breading station.Line a large baking tray with baking paper. Place flour and breadcrumbs in separate shallow dishes. Whisk egg in another shallow dish. Coat balls in flour, shaking off excess.
Remove the tuna balls from the fridge. Dip in egg. Roll in breadcrumbs to coat. Place on prepared baking tray. Repeat with remaining potato mixture, flour, egg and breadcrumbs.
Simply deep fry them in small batches without over crowding the pan, in hot vegetable oil until they turn a nice golden brown.They should take about 3 – 4 minutes to cook, depending upon the exact temperature of the oil. Place the croquettes on paper towels to drain any excess oil. Serve hot or at room temperature.
Save Print Dalmatien Spaghetti alle vongole Author: Amazing Croatia Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 1 pound spaghetti 3 pounds fresh vongole ½ cup extra-virgin olive oil 8 garlic cloves, thinly sliced 1 cup chopped fresh parsley ½ cup dry white wine Salt and pepper to taste […]