Tuna Croquettes with Cheese and Green Onions
Crispy flat tuna croquettes made from what is usually in the pantry: sandwich bread soaked in milk, a can of tuna, grated cheese, mustard and green onions. The soaked bread is what keeps them tender inside, and the mustard adds a note nobody can pick out but everyone misses when it is gone. They work with any canned fish packed in water or oil, as long as it is well drained and flaked: mackerel, salmon or sardines are all good swaps. For a thicker, crunchier crust, swap the breadcrumbs for toasted cassava flour (farinha de mandioca).
Ingredients
- 3 slices sandwich bread
- Milk, enough to cover the bread (about 150 ml)
- 1 can tuna (170 g), well drained
- 1 egg
- ½ cup grated Parmesan cheese
- 1 tbsp mustard
- 2 green onions (scallions)
- Salt
- Breadcrumbs, for coating
- Oil, for frying
Method
- 1
Soak the bread in the milk until soft. Squeeze it out well with your hands and crumble it into a bowl.
- 2
Add the flaked tuna, the beaten egg, the cheese, the mustard and the white and light green parts of the green onions, finely chopped. Mix until combined and go easy on the salt, since the tuna and cheese are already salty. If the mixture is too wet, add a spoonful or two of breadcrumbs.
- 3
Shape into flat patties about 6 cm wide and coat them in breadcrumbs, pressing so they stick. If you have time, chill them for 30 minutes: they hold their shape better when fried.
- 4
Fry the croquettes in plenty of hot oil for 2-3 minutes per side, until golden. Drain on paper towels and serve hot.
To tell whether the oil is ready without a thermometer, try the wooden spoon trick.