- 0:30 Prep
- 0:25 Cook
- 4 Servings
- Advanced
Turn a couple of pantry staples into this crunchy family-friendly meal.
Ingredients
- 500g sebago potatoes, peeled, diced
- 2 x 185g cans tuna in oil, drained, flaked
- 125g can corn kernels, drained, rinsed
- 3 green onions, sliced
- 1 egg, lightly beaten
- 1/3 cup plain flour
- 1/4 cup canola oil
- Salad greens, to serve
- Lemon wedges, to serve
Method
- Step 1Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until tender. Drain. Return to pan. Roughly mash. Transfer to a shallow bowl. Place bowl in the freezer for 5 minutes to cool.
- Step 2Add tuna, corn, onion and egg to potato. Season with salt and pepper. Stir to combine. Using moist hands, shape 3/4 cup mixture at a time into 8 croquettes.
- Step 3Line a baking tray with baking paper. Place flour on a plate. Roll croquettes in flour to coat. Place on prepared tray. Cover. Place in freezer for 5 minutes.
- Step 4Heat oil in a large, non-stick frying pan over medium heat. Cook croquettes, turning, for 4 to 5 minutes or until golden and heated through. Serve with salad greens and lemon wedges.
Nutrition
1624 kj
Energy
21.1g
Fat Total
2.5g
Saturated Fat
3.5g
Fibre
20g
Protein
69mg
Cholesterol
364mg
Sodium
27.7g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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