Here is another quick and easy recipe from the BLW Cookbook. The hubs and I also enjoyed these. E was so-so about them and usually eats about ¼ to ½ of a croquette. Weirdly enough she doesn’t like the crispy crust.
The original recipe calls for these to be baked. I initially baked them but they didn’t turn out nice and crisp so I shallow fried them. I also made some other changes like dipping the croquettes in egg before coating them with breadcrumbs.
The croquettes freeze well. Reheat by placing in microwave first then heating them in an oven or toaster oven till crisp. This recipe is also a great way to use up leftover mashed potatoes.
(taken and adapted from the BLW Cookbook)
- 2 large russet potatoes (or about 2 cups mashed potatoes)
- 5 ounces low-sodium canned tuna (in oil/water) (You can also use other fish like salmon)
- 1 tablespoon lime juice
- 2 tablespoons unsalted butter
- ½ cup breadcrumbs (I used Panko)
- 1 egg, beaten
- Oil for frying
- Peel the potatoes, cut them into small pieces and place in pot. Fill pot with just enough water to cover potatoes.
- Bring water to boil then turn heat down to medium and cook potatoes for about 10 minutes or until soft. Drain water and mash potatoes.
- Mix in drained tuna, lime juice, and butter to potatoes.
- Shape mixture into patties, dip in egg and coat with breadcrumbs.
- Add oil to pan till ½ inch deep. Heat pan till oil is hot (350°F).
- Place patties in pan and fry each side for about 3-4 minutes or till golden brown on both sides.
- Place on rack to drain any excess oil.
- Serve warm.