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A Perfect Pantry

Tuna, Spinach and Ricotta Croquettes

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    • PREP TIME
      20 min
    • COOK TIME
      12 min
    • READY TIME
      32 min
    • SERVINGS
      12 piece

    Ingredients

    • 650 grams potatoes peeled, cooked, mashed
    • 1 tablespoon milk
    • 200 grams canned tuna drained
    • 1/2 cup ricotta cheese
    • 1 cup baby spinach roughly chopped
    • 1/4 cup plain flour
    • 1 tablespoon olive oil
    • 1 brown onion peeled, diced
    • 2 clove garlic peeled, minced
    • 3 litres peanut oil to deep fry
    Batter
    • 1/2 cup plain flour
    • 2 x 59g free range eggs lightly whisked
    • 1 cup bread crumbs

    Directions

    1. Line a tray with baking paper and set aside.
    2. Place the potatoes, milk, tuna, ricotta, spinach and flour to a bowl and stir well to combine.
    3. In a frypan, heat the olive oil over medium heat and add the onion and garlic. Sauté for 4 minutes, stirring occasionally. Add to the potatoes and mix well. Using 1/4 cup of mixture, shape the mix into sausage shapes and place into the prepared tray. Place into the refrigerator for approximately 1 hour.
    4. Fill with oil and preheat a 3 litre deep fryer to 180°C.
    5. In 3 separate bowls, place the flour in one, egg in one and breadcrumbs in one. Dip croquettes, 1 at a time, in egg then roll in breadcrumbs to coat.
    6. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve immediately.

    This recipe was developed using a Kambrook Appliance.

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