Canned Tuna Croquette

My first memories of croquettes are ones made by my maternal grandfather, our Pai,  I firmly believe I owe my cooking genes to him and to mum.  Mum continues making croquettes  but it’s always with beef.  Being a vegan in the season of Lent and on a lockdown, I was looking for something different.  So here is a recipe, thanks to Xanti. I tweaked it a wee bit in execution because I like a nice crust on the croquettes.

 Recipe Credit: Xanti

Collect it:

For the Croquette Mixture

·           1 medium sized Onion (chopped)

·           3-4 Garlic cloves (chopped)

·           1-2 Green chilies (chopped )

·           1 tsp Black pepper powder

·           2 cans Tuna (well drained(Each tuna can weighed 142 grams) )

·           1/2 tsp turmeric powder

·           1 tbsp Vinegar

·           Salt (as required)

·           2 small Potatoes (peeled and mashed)

·           2 tbsp Coriander (chopped)

·           Breadcrumbs ((See the recipe for use of breadcrumbs in the mixture) )

·           For Deep-Frying Croquettes:-

·           1 Egg (egg beaten, add 1 tbsp water, mix well)

·           Bread crumbs (as required )

·           Semolina (as required)

·           Oil (as required)

Make it:

In a pan / skillet, add 2-3 tbsp oil, fry onion till soft. Add the chopped garlic and green chilies. Sauté for 2 minutes.

Add the canned tuna fish along with pepper powder, turmeric, vinegar, salt. Mix well. Cook for 3-5 minutes till mixture is almost dry.

Add the boiled mashed potatoes. Mix well.

Add the chopped coriander, mix well. Allow mixture to cool.

If you feel there is still some moisture in your mixture, add breadcrumbs accordingly. (I added about 2.5 tbsp). Mix well.

Shape into croquettes. (the perfectionist in me got the better of me being in the lockdown mode. I spooned out 1.5 tbsp of mixture and shaped my croquettes, which gave me 12 croquettes)

Dip in egg wash and then into bread crumbs and semolina (I had leftover egg wash from the Bread batch I baked. To that I added a little water).

Repeat for all croquettes. (This is a messy affair. I generally use one hand to dip the croquette and the other to coat the croquette, less mess and less wastage of semolina-breadcrumbs)

Deep fry them till golden brown. (I didn’t deep fry, but swallow fried these beauties)

Drain them on paper towel. Plate and serve with ketchup (if desired).