Ingredients
Scale
- 2 lb. russet potatoes, peeled and chopped
- 1 small onion, diced
- 2 cans tuna (5 oz.), drained
- 1 tablespoon parsley, chopped
- 1/4 cup lemon juice
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten
- 1/4 teaspoon ground black pepper
- 1/2 block cheese (4 oz.), cubed into fifteen 1″ cubes
Breading
- 1/2 cup plain flour
- Pepper to taste
- 3 large eggs, beaten
- 1 1/2 cups crushed corn flakes
Instructions
- Over medium high heat, cook the potatoes in boiling water until fork tender
- Remove from heat, drain and mash potatoes in a large mixing bowl
- Add onion, tuna, parsley, lemon juice, vinegar, egg and pepper. Mix well and combine
- Divide mixture into 15 equal portions. Form about a 3″ sausage with each portion
- Work a cheese cube into the center of each croquette
- Combine flour and pepper and form a three stage breading station
- Toss the croquettes in the seasoned flour, dip into beaten eggs and roll in crushed corn flakes
- Refrigerate for a minimum of 3 hours
- Line the croquettes up on a baking sheet and bake at 450 degrees F for 15 minutes
- Allow 5-10 minutes for them to cool down slightly
- Dish and serve warm
- Prep Time: 1 hour
- Cook Time: 15 mins