Another mum recipe! Tuna croquettes (“croquetas de atún”) was a weeknight dish that was on a semi-regular rotation at our house. I always looked forward to the next time we’d have them. Mum served the croquettes with a lot of rice and some veggies: green beans, peas and carrots that were first blanched in water and then fried in butter. I would always add a big dollop of tomato sauce on my rice. No wonder I was a fat kid!
I’m not complaining but this was the hardest mum’s recipe for me to re-create because she did not give me even a remote approximation of quantities. I do know she uses tuna in oil but I prefer to use tuna in springwater or brine.
My mum's tuna croquettes
Ingredients
- 4 medium potatoes
- 1 medium (185g) can tuna in springwater
- 1 small egg, beaten (or 1/2 beaten extra large egg)
- salt and pepper
- ghee or oil
To serve
- 125g green beans
- 2 medium carrots
- 1/2 cup peas
- a little butter or extra virgin olive oil
- salt and pepper
Directions
- Peel and cube potatoes. Cook in boiling water with salt until tender (about 15 minutes). Drain and mash.
- Trim green beans and cut in 3cm pieces.
- Peel and chop carrots in sticks.
- Steam green beans or blanch in boiling water with salt. Reserve.
- Using the same pot and water, steam or blanch carrots. Mix with the green beans.
- In the same pot, steam or blanch peas. Mix with the other vegetables. Reserve.
- Drain tuna and add to potato, mix well. Season with salt and pepper to taste. Mix in the beaten egg.
- Heat ghee or oil in a large pan.
- Form patties and fry until golden on both sides and firm to touch.
- Sautée the vegetables in a dollop of butter or drizzle with olive oil. Season to taste and serve with the croquettes.