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Louise's tuna and sweet potato croquettes
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Prep Time:
90 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Nutritious oven-baked veggie croquettes with zesty lemon pesto for a lighter yet flavorful twist.
Ingredients:
  • 500g sweet potato, peeled, coarsely chopped
  • 2 garlic cloves, peeled
  • 185g can tuna in springwater, drained
  • 20g (1/4 cup) parmesan, finely grated
  • 20.00 ml fresh continental parsley leaves, finely chopped
  • 40.00 ml wholemeal plain flour
  • 90g dried breadcrumbs (bought or homemade from toasted bread)
  • 1 egg
  • 20.60 gm milk
  • 100g baby spinach leaves
  • 40.00 ml pinenuts, toasted
  • 40g cashews, roasted unsalted
  • 1 small garlic clove
  • 60ml (1/4 cup) olive oil
  • 1 lemon, rind finely grated, juiced
  • 2-15.00 gm water
Instructions:
  • Prepare a baking tray with parchment paper. Put the sweet potato and garlic in a saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well, then return to the saucepan and mash until smooth. Allow it to cool before using.
  • In a large bowl, mix together the tuna, parmesan, parsley, and potato mixture, ensuring any big tuna chunks are broken up. Season generously. Form 2 tablespoonfuls of the mixture into 7cm-long croquettes.
  • Set up a flour bowl and a breadcrumbs bowl. Combine egg and milk in a separate bowl. Coat croquettes in flour, then egg mixture, and finally breadcrumbs. Place on tray, cover, and chill in the fridge for 1 hour to firm up.
  • In a food processor, blend spinach, pinenuts, cashews, garlic, oil, lemon rind, and 2 tablespoons lemon juice until smooth. Add a splash of water, if needed, to reach desired consistency. Season with salt and pepper.
  • Preheat the oven to 200C/180C fan forced. Give the croquettes a light spray of olive oil and bake for 35-40 minutes until they are golden and crispy. Serve alongside the spinach pesto.

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