Starter, snack or even part of the main meal: see how to prepare 3 different versions of tuna croquettes.
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They taste good at any time of the year, rain or shine, and at any time of the day. So, forget – for today – the common meat croquettes and discover three different recipes of Tuna Croquetteswhich will really surprise.
easy to do – and even better to eat – the good thing about this type of recipe is that you can make it in large quantities and then freeze it. On a more difficult day or with less time, then, just defrost and fry or take it to the oven for a healthier version.
And since the holidays are just around the corner, this is an excellent snack to take to the beach or even have a picnic safely, but full of good things.
- 170g canned tuna in drained oil
- 60gr of butter
- 1 finely chopped onion
- 2 minced garlic cloves
- 2 c. soup full of flour
- 300ml of milk
- 2 c. finely chopped parsley soup
- qb lemon juice
- salt qb
- pepper to taste
- nutmeg qb
- flour for sprinkling
- beaten egg
- Frying oil
- In a saucepan, heat the butter, onion and garlic and let it simmer over low heat.
- After the braised onion, add the flour and stir very well.
- Gradually and stirring constantly, add the milk.
- When the sauce starts to boil, add the chopped parsley and stir.
- Season with lemon juice, salt, pepper and nutmeg and stir again.
- Now it’s time to add the tuna and mix again.
- When the dough starts to come off the bottom of the pan, turn off the heat and let it cool completely.
- After the dough is cold, make small balls and roll them into a croquette.
- Dust with flour and place on a floured plate.
- Dip the croquettes in beaten egg and breadcrumbs.
- Fry the croquettes in very hot oil.
- If you don’t use them all at once, you can freeze them.
- Once fried, place on a plate with absorbent paper to remove excess oil.
Tuna and sweet potato croquettes
- 1 large sweet potato
- 1 can of finely chopped tuna
- 1/2 package of cottage cheese
- fresh parsley to taste
- Salt and oregano to taste
- In a pan with water, bring to the boil and let the sweet potato cook well, without the peel.
- When it’s soft, crush it completely.
- Drain the tuna oil and mix with the potato.
- Add the other ingredients, mix and make dumplings with your hands.
- Grease a mold with oil or butter and arrange the tuna croquettes.
- Bake in a preheated oven at 180º for about 40 minutes or until the cookies are golden brown.
Tuna and vegetable croquettes
- 250gr cauliflower, without stems
- 90gr carrot
- 90gr courgette
- 20gr oat flakes
- 1 can of drained tuna
- 1 egg
- 1 clove of garlic
- 3 c. olive oil soup
- salt and pepper qb
- Mince the garlic and sauté in olive oil.
- Chop the cauliflower, carrot and courgette.
- Add to the garlic, sauté for a few minutes until most of the water is released.
- Add the remaining ingredients and mix with a fork.
- Form balls and place on a tray lined with parchment paper.
- Bake in a preheated oven at 200º until golden brown.