Crispy crust with creamy and fluffy filling, this tuna potato croquette is a hit with my kids! This recipe makes lots of croquette, which I intend to freeze some of it whereby I can pack into their snack box if they crave for some croquette. ^0^
look at the cross-sectioned of the croquette....it really tasted awesome when freshly fried!
- 1 kg russet potato, peeled & sliced
- 2 cans tuna chunks
- 1 small onion, diced
- 1 cup sweet corn kernels
- 1/8 cup chopped parsley
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 egg
Coating : flour, egg & panko
After final coating with panko, they are frozen till firm and transfer into ziplog bag.
- Bring a pot of water to boil. Add in chopped potato and cook for 10 mins until fork tender. Drain away water and mash the potato with a fork. Do not mash till smooth, leave some chunks for texture.
- Drain tuna from can and place into a large mixing bowl. Flake the tuna and add in chopped onion, parsley, sweet corn kernels, egg and seasoning. Stir well to mix.
- Add in mashed potato and mix well to combine.
- Take a handful of the potato mixture and shape into patties. Place on a lined tray. Transfer the tray of croquettes into freezer for 30mins to firm up.
- Heat oil in a medium saucepan. Coat the croquette with flour, follow by dipping in egg then roll in panko to coat evenly. Fry the croquette in batches for 3-5 mins until evenly browned. Drain well on kitchen paper. Serve immediately.
Note : to freeze, after coating with panko, place the croquette on a lined pan and place the pan into the freezer. Freeze till firm then transfer the frozen croquette to a ziplog bag or a freezer proof container.