These Tuna Croquettes are a big hit whenever friends come over… served with a lovely ice cold glass of Prosecco. They are also great served on top of a mixed baby green salad. Easy to make, best served hot but great at room temperature too… However you serve them, it is hard to eat just one!
Tuna Croquette, Polpette, Meatballs
In whatever language French, Italian or English these always a crowd pleaser
1 cup of can tuna drained (water or oil packed)
1 cup of ricotta cheese
1 cup of Parmesan cheese grated
2 + cups of breadcrumbs
1 tbls chopped flat leaf parsley
1 clove of crushed garlic
sea salt and pepper to taste
-in a mixing bowl add the tuna, ricotta, Parmesan , egg ,garlic salt, pepper and parsley mix well. Add 1 cup of breadcrumbs mix well (note you might need more breadcrumbs based on moistness of the ricotta) .
-form into desired shape, small balls, ovals or sticks
-on parchment or foil add breadcrumbs and roll the tuna to coat the outer layer
-in a high sided pot pour or deep fryer add vegetable oil and heat, when ready, gently place 3 -4 meatballs at a time allowing them room to fry until they reach a golden brown. The meatballs may need to be gently turned in the oil to ensure even cooking
-with a slotted spoon lift them onto a plate with paper towel to drain, salt freely with a finishing salt.
-Serve alone as an appetizer or on a bed of baby greens