simple to make and quick to eat

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.

Tuna Croquettes

Ingredients

• 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
• Breadcrumbs
• Frying oil

preparation method

• 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

Ingredients

• 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

preparation method

• 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

Ingredients

• 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

preparation method

• 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.