Tuna Potato Croquette

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! 

Ingredient

• 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.

Method

1. 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.
2. 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.
3. Add in mashed potato and mix well to combine.
4. 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.
5. 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.