Tuna Croquettes

Ingredients

• 850g desiree, spunta or golden delight potatoes, peeled, chopped
• 2 tablespoons warmed milk
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, chopped
• 1 teaspoon sweet paprika
• 425g can tuna in brine, drained
• 2 tablespoons flat-leaf parsley leaves, finely chopped
• 2 eggs, lightly beaten
• 3/4 cup dried breadcrumbs
• extra-light olive oil, for shallow frying
• rocket leaves, to serve

Method

1. Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer 15 to 20 minutes or until tender. Drain. Return to saucepan. Add milk. Mash until smooth. Transfer to a bowl.
2. Heat olive oil in a small, non-stick frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until soft. Add garlic and paprika. Cook for 1 minute. Add onion mixture, tuna and parsley to potato. Mix well.
3. Place egg and breadcrumbs in separate shallow dishes. Using 1/4 cup mixture at a time, shape mixture into small sausage shapes. Dip croquettes, 1 at a time, in egg then roll in breadcrumbs to coat.
4. One-third fill a frying pan with oil and heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve with rocket leaves.