This is a make-ahead recipe! Make the tuna mixture the night before, then when you're ready to eat dinner, all you do is form and fry the croquettes.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 3 Tbsp. butter
- 1/2 cup finely chopped onion
- 1/4 cup flour
- 1/8 tsp. pepper
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 1 cup milk
- 12 oz. can light tuna OR 2 (6 ounce) cans, drained
- 2/3 cup dry bread crumbs
- 1 egg
- 1 Tbsp. water
Preparation:
Melt butter in a saucepan and cook onion until tender. Add flour, salt, pepper, and paprika and cook, stirring, until mixture bubbles. Cook and stir for 2 minutes. Add milk, and cook, stirring with wire whisk, until sauce thickens and bubbles. Add drained tuna.
Cover and refrigerate at least three hours, or overnight.
Moisten your hands and shape tuna mixture into 8 ovals. Beat egg with water in shallow dish. Coat croquettes with bread crumbs, then dip in egg/water mixture, then again into bread crumbs to coat.
In heavy deep skillet, heat 2 cups vegetable oil to 350 degrees F and fry croquettes 2 minutes on each side until golden brown.
Drain croquettes on paper towels and serve hot with prepared frozen peas in cream sauce. 4 servings
Calories: 300
Fat: 12 grams
Carbs: 21 grams
Sodium: 700 mg
