Tuna Croquettes

Ingredients

• Butter2.5 tablespoon (75 g)
• Onion2/3 count (101 g)
• Flour2/3 cup (80 g)
• Milk2 cup (480 ml)
• Breadcrumbs10 tablespoon (140 g)
• Egg1 count (55 g)
• Oil6 tablespoon (60 ml)
• Nutmeg1/2 teaspoon (1 g)
• Canned Tuna in Water1.5 can (180 g)

Instructions

1. 1

   Step 1

   Chop the onion and drain the tuna. Set aside.

2. 2

   Step 2

   In a pot place the butter with the onion and a pinch of salt. Heat over medium heat and, once the butter has melted, add the tuna.

3. 3

   Step 3

   Brown for a few minutes and add the flour. Mix well, add half of the milk and mix using a hand mixer until there are no lumps.

4. 4

   Step 4

   Add the remaining milk and mix again. Add salt and pepper to taste, add nutmeg and mix again until the sauce is thickened.

5. 5

   Step 5

   Pour the sauce into an oiled bowl and cover with plastic wrap.

6. 6

   Step 6

   Freeze for two hours and shape into balls of the same size using spoons.

7. 7

   Step 7

   Crack the egg into a bowl and beat. In another plate, place the breadcrumbs.

8. 8

   Step 8

   Coat the balls with the breadcrumbs, then dip in the egg mixture, and then coat again with the breadcrumbs.

9. 9

   Step 9

   Heat the oil in a pan and fry the croquettes until browned.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Croquettes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.