I have been making these on a regular basis for a few weeks now. For Emilia they are the perfect weaning finger food. She is 11 months old and loves them. By now I am sure you know my philosophies about food, but just in case – my top two priorities are wholesome, real & nutritious combined with ultimate flavour.
These croquette balls are exactly that, full of natural, real, simple ingredients and jammed back with that umami flavour I keep talking about on the Six O Clock Show!!
I try to bake everything in the oven and I have tried with these but I gave up. This is like a “one time only” special for me – for the best results they have to be deep fried ( or air-fried ). Baking them doesn’t get the perfect texture.
Emilia adores them as dinner, lunch or a little snack. The flavour is delicious as there is so much umami ( deep savoury yumminess ) coming from the tuna and the cheese. Double whammy! Genius.
They also double up great as a little garden party nibble – just FYI .
With fun & deliciousness,
Aisling
Print FriendlyWhat You'll Need
1 tin tuna in brine , drained
3 large potatoes
50g grated cheddar
50 grated parmesan
Seasoning
100g wholemeal breadcrumbs
2 eggs
Equipment
saucepan & lid / steamer
larger bowl
tin opener
fork
grater
spoon
deep fat fryer
How to Do It
Let's Go
- 1Peel and boil the potatoes. Drain and mash.
- 2Open and drain the tin of tuna - empty it into a large bowl with the potatoes.
- 3Stir in the grated cheese and seasoning. Mix well.
- 4Crack the eggs into a flat bowl Whisk lightly.
- 5Pour the breadcrumbs into a large plate plate.
- 6Roll the tuna, cheddar and potato mix into balls. Dip in the egg and then roll in the breadcrumbs.
- 7Deepfry for 2 mins.
- 8Drain well on kitchen paper. Allow to chill and then freeze until needed.
Reheat by baking in the oven and save with lemon & parsley mayonnaise.
A little Marie rose ( or pink sauce - ketchup & mayo mixed ) goes down a treat for the smaller ones.
Jermyn Creative