- 500g sebago potatoes, peeled, roughly chopped (see note)
- 1/2 cup frozen peas
- 425g can tuna in oil, drained, flaked
- 3 green onions, thinly sliced
- 1 egg, lightly beaten
- 1/2 cup plain flour
- 1/4 cup extra virgin olive oil
- 2/3 cup mayonnaise
- 2 tablespoons finely chopped gherkins
- 1 teaspoon finely grated lemon rind
- 1/4 cup lemon juice
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh dill
- 300g packet fine-cut coleslaw mix
- 1 lemon, cut into wedges, to serve
- Step 1Place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender, adding peas in the last 2 minutes of cooking time. Drain. Transfer to a bowl. Mash until smooth. Cool for 10 minutes. Add tuna, onion, egg and 2 tablespoons flour. Season with salt and pepper. Stir to combine.
- Step 2Using 1/4 cup at a time, shape mixture into 8cm long sausage shapes. Place remaining flour on a plate. Coat croquettes lightly in flour.
- Step 3Heat 2 tablespoons oil in a large frying pan over medium heat. Cook croquettes, in 2 batches, turning, for 5 to 6 minutes or until golden brown and heated through. Drain on paper towel.
- Step 4Meanwhile, combine the mayonnaise, gherkins, lemon rind, 1 tablespoon lemon juice, parsley and 2 teaspoons dill in a small bowl. Combine coleslaw mix, and remaining oil, lemon juice and dill in a bowl. Season with salt and pepper. Toss to combine. Serve tuna croquettes with slaw, herb mayo and lemon wedges.
All nutrition values are per serve
You could also use leftover cooked potato or sweet potato for this recipe. You’ll need about 350g.
- Author: Liz Macri
- Image credit: Chris L. Jones
- Publication: Super Food Ideas