Ingredients
2 medium, peeled potatoes
400g corn kernels, drained
425g can tuna, drained
2 Tbsp finely chopped parsley
1 1/2 cups breadcrumbs
1/2 cup parmesan
3/4 cup plain flour
2 eggs
vegetable oil
tartare sauce and lemon wedges
BECHAMEL
1 1/4 cups milk
1 small onion, quartered
1 bay leaf
80g butter
1/3 cup plain flour
Preparation
Cut potatoes into cubes. Place in a small saucepan of salted water. Bring to boil on high. Cook 4-5 mins until just tender. Drain. In a saucepan combine milk, onion, and bay leaf. Bring to boil on medium. Remove from heat. Set aside 5-10 mins to infuse flavours. In a saucepan, melt butter on high. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into a jug. Gradually whisk milk into flour and butter mixture until smooth. Return to medium heat and cook, stirring constantly, until mixture boils and thickens. Simmer 1-2 mins. Season. Mix potato, corn, tuna and parsley into warm béchamel, stirring well. Season to taste. Chill for an hour. Shape 2 Tbsp mixture into a rough log. Arrange on tray. Chill for 30 mins. In a shallow dish, combine breadcrumbs and parmesan. Carefully coat croquettes in flour, then dip in egg and roll in breadcrumbs. Chill for 10 mins. In a heavy-based frying pan, heat oil on medium and cook croquettes for 5-6 mins. Drain on paper towels.
