Ingredients

• 500g sebago potatoes, peeled, roughly chopped (see note)
• 1/2 cup frozen peas
• 425g can tuna in oil, drained, flaked
• 3 green onions, thinly sliced
• 1 egg, lightly beaten
• 1/2 cup plain flour
• 1/4 cup extra virgin olive oil
• 2/3 cup mayonnaise
• 2 tablespoons finely chopped gherkins
• 1 teaspoon finely grated lemon rind
• 1/4 cup lemon juice
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 2 tablespoons finely chopped fresh dill
• 300g packet fine-cut coleslaw mix
• 1 lemon, cut into wedges, to serve

Method

• Step 1 Place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender, adding peas in the last 2 minutes of cooking time. Drain. Transfer to a bowl. Mash until smooth. Cool for 10 minutes. Add tuna, onion, egg and 2 tablespoons flour. Season with salt and pepper. Stir to combine.
• Step 2 Using 1/4 cup at a time, shape mixture into 8cm long sausage shapes. Place remaining flour on a plate. Coat croquettes lightly in flour.
• Step 3 Heat 2 tablespoons oil in a large frying pan over medium heat. Cook croquettes, in 2 batches, turning, for 5 to 6 minutes or until golden brown and heated through. Drain on paper towel.
• Step 4 Meanwhile, combine the mayonnaise, gherkins, lemon rind, 1 tablespoon lemon juice, parsley and 2 teaspoons dill in a small bowl. Combine coleslaw mix, and remaining oil, lemon juice and dill in a bowl. Season with salt and pepper. Toss to combine. Serve tuna croquettes with slaw, herb mayo and lemon wedges.