Recipe for 4
1 small onion, finely chopped
3 cans tuna in water (100gr each)
2 tablespoons mustard
2 potatoes, boiled and mashed
1 cup finely chopped parsley
3 tablespoons olive oil
2 eggs, beaten
1/2 teaspoon salt
1/3 teaspoon black pepper, powder
1/3 teaspoon grated nutmeg
Breadcrumbs for coating
Flour for dusting
Vegetable oil for frying
Place the mashed potatoes in a large mixing bowl and let cool. Flake the tuna as thinly as you can and it in the mash potatoes. Then add the mustard, the onion, parsley, olive oil, nutmeg, salt and pepper. Mix all the ingredients together to join.
Dust your hands with flour and start shaping the croquettes evenly sized. Each croquette should be passed through flour to dust well.
When you are done flour dusting them, start passing each one of them through the beaten eggs and directly afterwards pass through breadcrumbs to coat well. Lay the croquettes side by side on a tray and cover with plastic foil. Refrigerate for at least 1 hour (important or they will come apart in the pan).
Place enough vegetable oil in a deep frying pan and deep fry the croquets until golden brown. Remove and drain on kitchen paper.
Serve hot with fresh salad and mayonnaise on the side. Enjoy!