In Spain, crunchy croquettes with delicate fillings are a popular dish. They can be used as an appetizer or as a main course. There are very different fillings for croquettes - chicken, jamon, mushrooms, meat, cheese. If you like fish, you can make canned tuna croquettes.
Tuna croquettes: ingredients
- small onion;
- 100 g of canned tuna (in sunflower or olive oil);
- 2 boiled eggs;
- 5 tablespoons of flour;
- 150 ml of cream;
- 500 ml of milk;
- salt, pepper and nutmeg to taste;
- olive oil or sunflower oil for frying.
For breading, you need 3 eggs and 300 g of bread crumbs.
Crispy croquettes: the cooking process
Boil the eggs in advance for the filling, prepare all the ingredients (except those that will be needed for the breading later).
Chop the onion, fry in a bowl with a thick bottom over low heat until golden brown.
Drain the oil from the tuna jar, add the fish to the onion along with finely chopped boiled eggs.
Add flour, stir and very slowly start pouring in milk and then cream, without stopping to stir the ingredients. The fire should be minimal so that nothing burns.
Season with salt and nutmeg and ground pepper to taste. As soon as the mass thickens and stops sticking to the pan, transfer it to a glass pan so that the layer is about 3 centimeters thick.
When the mass has cooled down at room temperature, cover the mold with cling film and refrigerate for at least 6 hours.
It is very easy to work with the cooled croquet mass. Beat the eggs, add the breadcrumbs to another bowl. Spoon the mass into round or oval croquettes. Dip the croquettes in the egg mixture, then toss in the breadcrumbs.
When the croquettes are ready, they can not only be fried, but also frozen - this will not affect either the appearance or the taste.
Fry the tuna croquettes in a sufficient amount of oil until a beautiful golden brown color and serve immediately - in this case, the crust will be very crispy and the filling is incredibly tender.
