Tuna & Olive Croquettes
I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.
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INGREDIENTS
Nutrition- 2tablespoons butter
- 1
- 1⁄4
- 1(7 ounce) can tuna in water
- salt & freshly ground black pepper
- 1⁄2cup pimento stuffed olive
- 1⁄4cup minced parsley
- 2
-
- 2
- breadcrumbs, for coating
- vegetable oil (for frying)
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DIRECTIONS
- Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
- Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
- Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
- Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
- Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.
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