I share with you the traditional recipe for tuna croquettes but without frying them; just cooked in the oven. Of course, I also give you the option to fry them; you decide!
Along with several sauce options to accompany them.
2 tablespoons fresh cilantro, for the avocado sauce
1 lemon , just the juice, for the avocado sauce
2 serrano chiles, charred while leaving the skin, for the avocado sauce
salt and pepper , for the avocado sauce
Preparation
30 mins
20 mins
Medium
In a pot, pour 2 cups of water and bring it to a boil. When it reaches boiling point, add the potatoes. Let them cook for 20 minutes, poke with a fork; if it goes through easily and the potato slips off the fork, it’s ready; if not, let it cook for 5 more minutes. Turn off the heat and drain, then use a potato masher to mash the potatoes until they are pureed.
Drain the water from the tuna and pour it into a bowl along with the onion, potato, cilantro, and cream cheese. Mix all the ingredients together, season with broth, salt, and pepper. Form the croquettes to your desired size and shape them into ovals or fingers.
In a bowl, beat the egg, dip the croquettes, and then bread them. Repeat this procedure with each croquette.
Place them on a baking sheet lined with non-stick paper.
Bake for 10 minutes on each side to brown them well at a temperature of 180°C.
For the ketchup sauce, blend the ingredients.
For the avocado sauce, blend the ingredients.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?