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Tuna croquettes with slaw and herb mayo
Tuna croquettes with slaw and herb mayo
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious veggie-packed tuna croquettes - great for dinner or on-the-go!
Ingredients:
  • 500g sebago potatoes, peeled, roughly chopped (see note)
  • 425g can tuna in oil, drained, flaked
  • 3 green onions, thinly sliced
  • 125.00 ml plain flour
  • 56.88 gm extra virgin olive oil
  • 163.35 gm mayonnaise
  • 40.00 ml finely chopped gherkins
  • 1 tsp finely grated lemon rind
  • 65.63 gm lemon juice
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 40.00 ml finely chopped fresh dill
  • 300g packet fine-cut coleslaw mix
  • 1 lemon, cut into wedges, to serve
Instructions:
  • In a large saucepan, boil the potato in cold water until tender, about 15 minutes. Add peas during the last 2 minutes of cooking. Drain and transfer to a bowl. Mash until smooth and let cool for 10 minutes. Mix in tuna, onion, egg, and 2 tablespoons flour. Season with salt and pepper, then combine well.
  • Shape the mixture into 8cm long sausage shapes, using 1/4 cup at a time. Place the remaining flour on a plate and lightly coat the croquettes in flour.
  • In a large frying pan over medium heat, heat 2 tablespoons of oil. Cook croquettes in 2 batches, turning occasionally, until golden brown and heated through, about 5 to 6 minutes per batch. Drain on paper towels.
  • In a small bowl, mix together mayonnaise, gherkins, lemon zest, 1 tablespoon lemon juice, parsley, and 2 teaspoons dill. In a separate bowl, combine coleslaw mix with remaining oil, lemon juice, and dill. Season with salt and pepper, toss to mix well. Serve the tuna croquettes alongside the slaw, herb mayo, and lemon wedges.

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