Monday, July 8, 2013

Tuna Croquettes

Made these in the morning while M looked after D. Rolling them and dipping them in bread crumbs takes quite a bit of time. Would love a faster recipe (like spreading it in a pan and baking, then cutting up). They didn't really go brown on the top, after 27 minutes, but took them out and they were firmed up. Could use some additional seasoning next time (herbs).
  • 2 large potatoes (or for quick prep, leftover mashed potatoes)
  • 1 can low-sodium tuna (5 oz), in oil or water
  • 1/2 lime's juice (or to taste)
  • 2 T butter
  • optional: dried herbs
  • 1/4 c breadcrumbs (original called for 1/2-1 c, but they barely stuck)
  1. If using fresh potatoes, peel and cut them and steam or boil them.
  2. Drain tuna and break it up.
  3. Drain and mash potatoes. Add tuna and lime juice.
  4. Stir in the butter.
  5. Shape mixture into small sausages and roll each in breadcrumbs, putting on a greased cookie sheet.
  6. Bake at 400F for 20-30 min, until browned* and cooked through.
  7. Serve warm with vegetables.
  8. Keep leftovers in fridge or freezer and reheat in microwave or oven.

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