Tuna, Spinach and Ricotta Croquettes

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.