A Perfect Pantry
Tuna, Spinach and Ricotta Croquettes
- 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
- Line a tray with baking paper and set aside.
- Place the potatoes, milk, tuna, ricotta, spinach and flour to a bowl and stir well to combine.
- 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.
- Fill with oil and preheat a 3 litre deep fryer to 180°C.
- 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.
- 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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