Tuna croquettes with fried parsley

Name: tuna croquettes with fried parsley
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 160 g tuna in olive oil; 1 lemon; 20 g fresh curl parsley; 225 g fresh mashed potatoes; 1 medium sized egg; 50 g wheat flour; 1 liter peanut oil; 100 g chilled ravigote sauce

Homemade croquettes of tuna in olive oil, parsley, mashed potatoes with a crispy layer of panko. Served with ravigote sauce.

Ingredients

Kitchen Stuff

1 skimmer

Directions

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