This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, which makes the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. —Sherri Melotik, Oak Creek, Wisconsin
In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving.
In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.
To keep croquettes from getting soggy, make sure the oil is warmed at medium heat. If the temperature is too low, it will cause the croquettes to soak up the excess oil, making them mushy. Another good tip to keep in mind is to be very gentle when forming the croquettes. This will keep them from falling apart.
How do I serve tuna croquettes?
Tuna croquettes are the perfect appetizer. Serve them with a side of dill sauce or tartar sauce for dipping. You could also pair your tuna croquettes with potato salad for a full appetizer spread.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
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