Tuna Croquettes
Servings: 30 croquettes
Ingredients
- 500 gm fresh tuna fillet
- 1 large potato approximately 300gm
- 1 medium red onion; finely chopped
- 3 medium garlic cloves; finely chopped
- 1 inch ginger; finely chopped
- 2 green chillies; finely chopped
- 1/4 th tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp cumin powder
- Salt to season
- ½ cup fresh coriander leaves; finely chopped
- 2 cups breadcrumbs
- 2 eggs beaten well
- Freshly milled black pepper to season
- Vegetable oil for deep frying
Instructions
- Boil the potatoes in salted water, mash and keep aside.
- Use a food processor or finely chop the onion, garlic, ginger and green chillies.
- Do the same for the tuna fillet too; do not over process or it goes pasty.
- In a large bowl, combine the tuna, onion mixture, mashed potatoes, spices and coriander leaves; season with salt. Combine well till all the ingredients are blended well.
- Form into small croquettes or patties; the choice of shape is entirely yours. Keep aside.
- Season the breadcrumbs and beaten eggs with salt and pepper.
- Dip each croquette in the egg wash and then roll well with breadcrumbs. Repeat for all others.
- Heat enough oil for deep frying in a large deep pan.
- Fry the croquettes in small batches till golden brown.
- Drain on a kitchen paper and serve warm with any dip of choice. (I served with a mint coriander chutney)
Notes
If you do not want to use all the tuna mixture at a time, then you can freeze the remaining for later use in an airtight container. You can also freeze after rolled in breadcrumbs but make sure you do not crowd the container.