Potato & Tuna Croquettes
Fondly known as ‘boulettes thon’ in my family since years, these potato and tuna croquettes are pretty easy to make. You can prepare them in advance (can be stored up to 3 months in your freezer)and fry them (or bake them) when you need to serve them.
This is my mom’s recipe and when I was still in Primary school, this used to be my lunch very often. I would end up bringing some extra croquettes with me because my friends liked them too. I remember sitting in the kitchen with my mom, helping to make these croquettes and dipping them in an egg batter and tossing them in breadcrumbs until they were well-coated.
They can make a nice lunch or a tasty starter. They are best when hot as the crispiness is still there.
Ingredients:
- 1 Ib Boiled Potatoes
- 1 Canned Tuna (Drain the oil)
- 1 Big Onion (finely chopped)
- 1/4 Cup fresh Thyme
- 1/2 Cup Shallots (finely chopped)
- 2 Green Chillies (Optional)
- Salt to taste
- 1 Tablespoon Flour
- 1/4 Cup Water
- 1 Egg
- Bread Crumbs or Finely Grinned biscuits
- Oil for Frying
Preparation
- Mash the potatoes
- Add the Tuna (Drain the oil first), Onion, Shallots, thyme chilies. Mix well.
- Form small balls using your hands.
- In a small bowl, mix the flour with a little bit of water. Beat in the egg.
- Dip the little balls in the flour/egg mixture.
- Coat the balls with the bread crumbs.
- Deep fry in hot oil.