These indulgent croquettes would make a fantastic party treat to pass around.
Combine the mayonnaise, lemon juice and the wasabi (you may add extra if you like) and season to taste.
If cooking your own tuna: Pre heat the oven to 180?C. Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.
Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.
Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.
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