Croquettes – COLLECTION INDEX

Potato Croquettes

1. Peel and boil potatoes
2. Put thru food mill
3. Add 3 eggs into bowl
4. Whip eggs
5. Season potatoes, oil, salt, pepper, butter
6. Fill piece of shaved ham .
   • Maybe cheese
7. Roll in flour, egg and panko bread crumbs
8. Fry until golden brown
9. Plate with tomato sauce

Tuna Croquettes

NOTE:  Canned Light Tuna or Skipjack Tuna generally contains less traces of mercury than Albacore or White Tuna, which is larger and has lived in the ocean longer.  Avoid Yellowfin and Bluefin Tuna have the most chances for mercury contamination.

Ventresca Tuna comes from Spain.  It is a bit more pricey, but some feel that it is worth the price.

Pouches generally have a better texture than canned, because they do not have to be cooked as long as the cans require.

1. Drain and shred one can or one 7 oz package of tuna
2. Mix with
   • 2 eggs – beaten
   • 1/4 C panko crumbs
   • 1 tsp lemon
   • 2 tsp Dijon
   • 1/2 tsp kosher salt
   • 2 green onions – chopped
   • black pepper
3. Use spatula to cut together – do not mash together
4. Using a 1 oz ice cream scoop
   • Put on parchment in a ball
   • Let rest 15 minutes for breadcrumbs to absorb water
5. Roll in 1/2 C panko breadcrumbs
6. Press slightly into more breadcrumbs only to form
7. In saute pan put on medium heat
8. Put 1-2 TBL EVOO in the pan
9. Using thin spatula, place in the hot pan
10. Cook 3 minutes – if it browns too quickly, turn down the heat
11. Flip, and cook 3 more minutes
12. Put onto paper towel to cool
13. Serve with tartar sauce