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Melanie Lacaille
Tuna croquettes with fried parsley
Homemade croquettes of tuna in olive oil, parsley, mashed potatoes with a crispy layer of panko. Served with ravigote sauce.
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Ingredients
Directions
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Drain the tuna into olive oil. Clean the lemon, grate the yellow skin and squeeze out the fruit. Cut the parsley fine.
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Mix the tuna together with the mashed potatoes, chopped parsley, 1 tbsp lemon zest and 1 tbsp juice in a bowl.
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Form the mixture 6 balls. Form the balls into croquettes and put them in the fridge for at least 1 hour.
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Beat the egg in a deep plate. Put the wheat flour and the in separate, deep plates.
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Bring the croquettes successively through the flour, the egg and the panko. Repeat this so that the croquettes are doubled breadcrumbs.
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Heat the oil over medium heat in a wok or frying pan.
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Fry, if the oil is hot, the croquettes in about 6 minutes golden brown.
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Remove the croquettes with a slotted spoon from the oil.
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Take the leaves of the rest of the parsley. Fry 15 sec. in the same pan. Remove from the pan with a slotted spoon.
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Garnish the croquettes with the fried parsley and serve with the ravigote sauce.
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Nutrition
275Calories
Sodium12% DV280mg
Fat28% DV18g
Protein16% DV8g
Carbs7% DV20g
Fiber4% DV1g
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