Croquettes typically feature a meat or mashed potato filling mixed with bechamel sauce, covered in breadcrumbs, and then fried until crisp and golden. This recipe for Tuna Croquettes features a creamy tuna filling that is seasoned with nutmeg and then covered in a breadcrumb mixture and fried in oil until golden, true to traditional croquette form. Refrigerate the tuna filling mixture before shaping and covering in breadcrumbs to ensure the croquettes hold their shape when frying.
- 2 tablespoons oil (plus more for frying)
- 2 tablespoons butter
- 8 tablespoons pastry flour
- 1 liter milk (divided)
- 200 grams fish (tuna, packed in oil, drained)
- 3 pinches ground nutmeg
- salt (to taste)
- 1 eggs (beaten)
- bread crumbs
- In a large skillet, melt the 2 tablespoons of oil and butter together.
- Sprinkle in the flour and mix well with the fats. Toast the flour a bit to remove its raw flavor. Flatten any lumps with the back of a wooden spoon,
- After 5 minutes, add 500 milliliters milk and stir well to remove any lumps. Once the mixture is smooth, add the rest of the milk and do the same.
- Stir in the tuna fish and continue to heat until the milk has thickened and starts to pull away from the edges. Season with nutmeg and salt to taste.
- Pour the mixture into a container, cover with plastic wrap touching the top of the mixture so no skin forms, and refrigerate until firm.
- Scoop out sections of the cooled mixture with 2 spoons. Coat them in beaten egg, then in breadcrumbs, and then fry in oil until golden.
PER SERVING *
|Calories45Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.