HomeRecipesPotato and Tuna Croquettes with Cream of Carrot
Potato and Tuna Croquettes with Cream of Carrot
30 minutes
4 servings
Solid Light Tuna in Olive Oil
Ingredients
Carrots 400g
Clove garlic 5
Vegetable stock 800ml
Vinegar 30ml
Lime 1
Olive oil 2 Tbsp
Chilli pepper 1
Salt to taste
Potatoes 250g
Sweet potatoes 100g
Rio Mare Tuna in Olive Oil 1 x 240g can
Eggs 2
Breadcrumbs to taste
Fresh ginger to taste
Extra virgin olive oil 80g
Rocket 12 leaves
Salt to taste
Pepe to taste
Process
1. Brown the garlic with the skin still on in the oil, and add the chopped carrots. Add the vinegar, cover with the stock and add the lime peel. Turn down the heat and cook through.
2. Remove the garlic and the chilli pepper, whizz with a blender and then push through a fine sieve. Boil the potatoes, peel them and then mash in a food mill. Add the drained tuna, the grated ginger, the salt and the pepper.
3. Use the mixture to form croquettes, then dip them in the beaten egg and breadcrumbs and fry in plenty of oil. Drain and leave to cool.
4. In the same oil fry the thin slices of garlic for a few seconds. Serve the cream in individual bowls with the croquettes at the centre, and garnish with the slices of garlic and a few rocket leaves.
