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Ingredients

500g sebago potatoes, peeled, diced
2 x 185g cans tuna in oil, drained, flaked
125g can corn kernels, drained, rinsed
3 green onions, sliced
1 egg, lightly beaten
1/3 cup plain flour
1/4 cup canola oil
Salad greens, to serve
Lemon wedges, to serve

Method

Step 1 Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until tender. Drain. Return to pan. Roughly mash. Transfer to a shallow bowl. Place bowl in the freezer for 5 minutes to cool.
Step 2 Add tuna, corn, onion and egg to potato. Season with salt and pepper. Stir to combine. Using moist hands, shape 3/4 cup mixture at a time into 8 croquettes.
Step 3 Line a baking tray with baking paper. Place flour on a plate. Roll croquettes in flour to coat. Place on prepared tray. Cover. Place in freezer for 5 minutes.
Step 4 Heat oil in a large, non-stick frying pan over medium heat. Cook croquettes, turning, for 4 to 5 minutes or until golden and heated through. Serve with salad greens and lemon wedges.

Tuna and potato croquettes

How to make Tuna and potato croquettes

Ingredients

Method