Wednesday, November 2, 2016

Louise's tuna and sweet potato croquettes

These oven-baked croquettes with hidden veg are good for you! Using lemon juice in the pesto means you can use less oil, but still have plenty of flavour.

Spinach pesto

Energy
1497kJ
Fat saturated
4.00g
Fat Total
19.00g
Carbohydrate sugars
g
Carbohydrate Total
29.00g
Dietary Fibre
4.00g
Protein
15.00g
Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

  1. Step 1

    Line a baking tray with baking paper. Place the sweet potato and garlic in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain well. Return to saucepan. Mash until smooth. Set aside to cool.

  2. Step 2

    Combine the tuna, parmesan, parsley and potato mixture in a large bowl, breaking up any large chunks of tuna. Season well. Shape 2 tablespoonfuls of the mixture into 7cm-long croquettes.

  3. Step 3

    Place the flour and breadcrumbs in separate shallow bowls. Whisk together the egg and milk in a shallow bowl. Roll each croquette in flour and shake off excess. Dip in the egg mixture, then in breadcrumbs to coat. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to firm.

  4. Step 4

    Meanwhile for the spinach pesto, place the spinach, pinenuts, cashews, garlic, oil, lemon rind and 2 tbs lemon juice in a food processor and process until smooth, adding a little of the water to thin the mixture, if necessary. Season.

  5. Step 5

    Preheat oven to 200C/180C fan forced. Spray croquettes with olive oil. Bake for 35-40 minutes or until golden and crisp. Serve with the spinach pesto.

If you have leftover cooked fish in the fridge, you can use that instead of canned tuna.

Freeze uncooked croquettes in a lined airtight container for up to 1 month. Defrost overnight in the fridge before baking.

Related Posts:

  • Bircher muesli with rhubarb and sweet dukkahThis delicious breakfast or brunch dish is impressive enough to serve to guests, but easy enough to justify making it all for yourself. 1 1/2 cups (135g) rolled oats 1 1/2 cups (375ml) fresh orange juice … Read More
  • Broccolini and chilli spaghetti with pangrattatoYou're sure to find a new family favourite with this ultimate pasta recipe. 4 slices sourdough bread 2 tablespoons olive oil 3 garlic cloves, finely chopped 1 cup flat-leaf parsley, roughly chopped … Read More
  • Chargrilled vegetable stacksGreat for midweek, this Mediterranean-style vegie bake is also a budget-friendly solution for spring entertaining. Olive oil spray 1 brown onion, finely chopped 1 garlic clove, crushed 1 x 400g can n… Read More
  • Corn and lime dipInvite some friends over to watch the football and pass around a platter with corn chips and this zesty corn dip. 420g can corn kernels 1 bunch coriander 3 shallots, finely sliced 250g sour cream … Read More
  • Veal with gremolata and garlic chickpeas 2 x 400g cans chickpeas, drained, rinsed 150g cherry tomatoes, quartered 2 green onions, thinly sliced 1 garlic clove, crushed 2 tablespoons lemon juice olive oil cooking spray 4 (125… Read More

0 comments:

Post a Comment