Description
Crunchy tuna croquettes are adorned with fresh herbs, spices and a hint of lemon zest!
Ingredients
- 3 cans (5 Oz. Size) Tuna
- 2 whole Potatoes, Boiled, Peeled, Cut Into Cubes
- 1 whole Onion, Finely Diced
- 3 stalks Cilantro, Coarsely Chopped
- ½ Tablespoons Paprika Powder
- ½ Tablespoons Coriander Powder
- ½ cups Lemon Juice
- ¼ cups Lemon Zest
- Salt To Taste
- 3 whole Eggs, Divided
- ½ cups Flour
- 1 cup Panko Crumbs
Preparation
Preheat oven to 350°F. Thoroughly drain the tuna cans and place the tuna in a large bowl. Fluff the tuna with a fork.
Add boiled potatoes, diced onions, paprika powder, coriander powder, chopped cilantro, lemon juice, lemon zest, two eggs to the drained tuna. Mix all the ingredients evenly. Taste the mixture and salt accordingly before adding the eggs. Avoid over-mixing as it makes the croquettes more dense.
In a small bowl, beat the remaining egg. Dip the balls into flour, then egg and finally panko crumbs. I always like to do each action in batches, that way I’m not dipping my hands into the wet eggs and then into the dry ingredients.
Arrange the croquettes on a baking sheet, spray with some cooking oil, and bake for 45–60 minutes.
Watch them disappear at your next dinner party!
