Make this recipe once and you will repeat it again and again. I am not the most domesticated woman but if I can make these work, anyone can.
4 tins of 95grams of Tuna in oil (tip oil out)
2 large potatoes (mashed)
1 tablespoon of capers
1 teaspoon of Dijon Mustard
2 or 3 sticks of chopped shallots
1 teaspoon of cayenne pepper
3 or 4 sprigs of Parsley
1 egg mixed with a tablespoon of water
squeeze of lemon
salt and pepper
Coating For Tuna Patties
2 eggs beaten
1 cup of flour
1 cup of Panko Breadcrumbs
4 tablespoons of Mayonnaise
1 teaspoon Wasabi (2 or 3 if you want more heat)
squeeze of lemon
Peel potatoes & boil on stove until soft enough to mash, let cool.
Chop shallots & parsley
Find a large bowl and add mashed potato, 4 tins of tuna, Dijon mustard, cayenne pepper, parsley, lemon, egg, capers and salt & pepper to taste. Use your fingers to fold it all together evenly and mix it through.
Grab 3 cereal bowls – fill one with flour, the other with the beaten egg and the third with the panko breadcrumbs.
Roll your tuna pattie mixture into balls (about the size of a golf ball), flattening each one with a fork.
Then take each pattie and dip into the flour, then the egg and lastly the breadcrumbs and place on a plate. This recipe will make enough Tuna Croquettes for a few meals (or as snacks.)
Shallow fry your Tuna Croquettes till they are a golden brown colour and ‘voilà’ they are done. Place on towelling paper to absorb oil. While waiting to cool, begin on your wasabi mayonnaise.
Put 4 tablespoons of mayonnaise in a small bowl, add a squeeze or two of lemon and some wasabi, (more or less depending on your tastes.) If you don’t like wasabi plain mayonnaise, sweet chilli sauce or tartare sauce would also go great with this recipe. Stir until all mixed together.
If serving guests – grab white plates, smooth a dollop of wasabi mayonnaise over the plate like paint, then place 3 tuna croquettes on top. Garnish with a sprig of parsley and your meal is ready to eat.