Herbies Spices Recipes
Tuna Croquettes with Fennel Pollen
Description
Fennel Pollen, with its gentle anise flavour, lifts these croquettes way above ordinary.
Ingredients
At a glance
Makes
approx 12
1/2 cup well-mashed potato
1/3 cup sandwich tuna, drained
1/2 teaspoon Fennel Pollen
10 capers, finely chopped
2-3 tablespoons packet breadcrumbs
rice bran oil for frying
Methods/steps
1. Combine potato, tuna, fennel pollen and capers in a bowl.
2. Put the breadcrumbs in a shallow bowl.
3. Take portions of tuna mixture and make into thumb-sized sausages, and gently roll each on in breadcrumbs.
4. Heat enough oil to make a 1/2 cum depth in frying pan over high heat, and add croquettes. Keep the heat as high as possible without bruning, and turn croquettes gently every couple of minutes until all sides are crisp and golden.
5. Gently lift the croquettes onto paper towel to drain, and serve warm as a snack or entree.
Additional Tips
Canned sandwich tuna, even when drained, is very moist. This makes the croquettes especially succulent and light as a feather, but also make the mxiture tricky to handle. If you want a more robust mixture, used drained chunk tuna, flaking the chunks as you mix with the potato.
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