TAPAS Spanish tuna croquettes recipe

TAPAS Spanish tuna croquettes recipe

INGREDIENTS

• 500g potatoes agria, peeled

• 2 tablespoons warmed milk

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 teaspoon ground paprika

1 x (425g) tin of tuna in oil, drained of oil

• 1/3 cup green olives

• 1 tablespoon chopped oregano

• 2 eggs, lightly beaten

• 1 cup breadcrumbs

• 3/4 cup plain flour

For the aioli:

• 1 cup whole egg mayonnaise

• 3 cloves garlic

• 2 teaspoons extra virgin olive oil

• juice of half a lemon

• 2 to 4 tablespoons grapeseed oil for frying

METHOD 

1. Place potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 15 minutes. Drain and mash or place through a potato masher. Mix in milk and season.

2. Heat olive oil in a medium frying pan. Add onion and cook for 5 minutes. Add garlic and cook for a further 30 seconds. Stir through paprika. Remove from heat and add to the potatoes along with the tuna, olives and oregano.

3. Shape into croquettes; about 2 tablespoons in size.

4. Place beaten eggs in a bowl. Place breadcrumbs and flour in two separate bowls.

5. Lightly roll the patties in flour. Dip in beaten eggs and then coat with breadcrumbs.

6. Heat extra oil in a frying pan. Cook patties for 3 minutes each side or until golden. Serve with the aioli.

To make Aioli:

7. Mix together.



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