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.
- 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.
- 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.
- 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.
- 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.
- 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.
0 comments:
Post a Comment