Freeze-friendly tuna and sweet potato croquettes

Apr 07, 2021
Serve with a delicious pesto, aioli dipping sauce or a sriracha mayo (if you like a bit of spice). Source: Getty Images

Croquettes are a versatile little meal. You can fill them with meat, potatoes, vegetables, anything really … These little beauties are packed full of tuna and vegetables. There was once a rule that croquettes, once covered in breadcrumbs, had to be deep fried, but if you are interested in a ‘healthier’ option consider oven-baking.

The other great thing about this recipe is that you can freeze any uncooked croquettes in a lined airtight container for up to one month. You’d want to defrost them overnight in the fridge before cooking.

Serves 6.

Ingredients

  • 500g sweet potato, peeled, coarsely chopped
  • 2 garlic cloves, peeled
  • 185g tin tuna in springwater, drained
  • 1/4 cup Parmesan cheese, finely grated
  • 1 Tbsp fresh parsley, finely chopped
  • 2 Tbsp wholemeal plain flour
  • 90g breadcrumbs
  • 1 egg
  • 1 Tbsp milk

Method

  1. Line a baking tray with baking paper. Place sweet potato and garlic in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain well. Return to saucepan. Mash until smooth. Set aside to cool.
  2. Combine tuna, Parmesan, parsley and potato mixture in a large bowl, breaking up any large chunks of tuna. Season well. Shape 2 tablespoonfuls of the mixture into 7cm-long croquettes.
  3. Place the flour and breadcrumbs in separate shallow bowls. Whisk together the egg and milk in a shallow bowl. Roll each croquette in flour and shake off excess. Dip in the egg mixture, then in breadcrumbs to coat. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to firm.
  4. Preheat oven to 200C/180C fan forced. Spray croquettes with olive oil. Bake for 35-40 minutes or until golden and crisp.

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