Prep time: 15 minutes, plus chilling
Cook time: 10 minutes
2 x 185g can Pacific Crown Tuna Chunks in Spring water
4 tablespoons (60g) butter
¼ cup (60g) plain flour, plus extra for dusting
1 cup (250ml) milk
100g cheddar cheese, grated
50g parmesan cheese, grated
½ teaspoon mustard powder
1 lemon, finely grated zest of
1 tablespoon chopped chives,
optional 2 eggs
100g stale coarse breadcrumbs or panko crumb
250ml Pacific Crown canola oil
To serve, sweet chilli, caramelised onion with oyster sauce, pickles, jalapenos
Open the cans and drain off all the liquid from the Pacific Crown Tuna in Spring Water.
Heat the butter in a small saucepan over high heat until sizzling. Stir in the flour and cook for 1 minute to make a thick paste. Remove from the heat and stir in the milk. Return to the heat and stir over medium heat for 1 minute or until thick and smooth. Add both cheeses, the Pacific Crown Tuna, mustard powder, chives, lemon zest and season to taste. Stir until melted and smooth. Transfer to a bowl, cover closely with plastic wrap and refrigerate until cold.
Using lightly floured hands, divide the mixture into 16 portions. Form into small log shaped croquettes, then place on a baking lined with baking paper.
Place eggs in a shallow bowl with 1 tablespoon water and lightly beat. Place the breadcrumbs on another plate. Roll the croquettes in the flour to coat, then dip in the egg, allowing the excess to drain off, then roll in the crumbs to coat evenly. Place on a baking paper lined tray and refrigerate for 3 hours.
Heat the oil in a heavy-based frying pan over medium heat. Cook the croquettes, in 2 batches for 3-4 minutes, turning often, so they become an even golden colour all over. Serve with pickles and caramelised onion for dipping. Accompany with lemon wedges.
Variations and tips:
Serve with any dipping sauce of your choosing.
Add curry powder for extra spice
Can be made with a cornflake crumb as well.