Potato Croquettes with Chipotle Tuna

Prepare this recipe for croquettes with chipotle tuna and pickle dressing, a delicious way to snack. This dish is a quick, easy, and simple option for spending your afternoons watching your favorite movies, sports, or at parties with friends.
Ingredients
5
Servings
  • 4 potatoes, large, peeled, halved, and cooked
  • 3 tablespoons butter, in cubes, soft, for the croquettes
  • 1/4 cups whipping cream, for the croquettes
  • 1/2 cups onion, finely chopped, for the croquettes
  • 1 teaspoon garlic powder, for the croquettes
  • 1/4 cups breadcrumbs, or panko, for the croquettes
  • 1/4 cups cornstarch, for the croquettes
  • 3 envelopes Herdez® tuna with 29% McCormick® chipotle mayonnaise dressing, 85 g each
  • 1 egg, for the croquettes
  • salt, for the croquettes
  • pepper, for the croquettes
  • 2 cups flour, for breading
  • 2 eggs, for breading
  • 2 cups breadcrumbs, or panko for breading
  • vegetable oil, for frying
  • 1 cup mayonnaise, for the dressing
  • 2 tablespoons mustard, for the dressing
  • 1/4 cups pickle brine, chopped, for the dressing
  • 1/4 cups red onion, finely chopped, for the dressing
  • 2 tablespoons lime juice, for the dressing
  • pepper, for the dressing
  • Parmesan cheese, grated, for garnish
Preparation
35 mins
6 mins
Low
  • Place the potatoes in a bowl and, using a potato masher, mash the potatoes until they become puree. Then add the butter, heavy cream, onion, garlic powder, breadcrumbs, cornstarch, the Tuna with 29% Chipotle Mayonnaise Dressing Herdez®, and the egg, season with salt and pepper, and mix until you obtain a workable dough.
  • Take a small amount of the dough (about 40 grams) and, using your hands, form small balls, then press them and gradually flatten them to give them the shape of croquettes. Repeat until you finish the mixture. Refrigerate for 20 minutes.
  • Dust the croquettes with flour, then dip in egg and coat with breadcrumbs or panko. In a pan with hot vegetable oil, fry the croquettes on both sides for 6 minutes over medium-low heat. Drain.
  • For the dressing, mix the mayonnaise with mustard, pickles, brine, red onion, lemon juice, and pepper until combined.
  • Serve the croquettes with the dressing. Garnish with parsley and grated Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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