How to Spring Appetizing Broccolini, Tuna and Cheese Spring Colored Croquettes

How to Spring Appetizing Broccolini, Tuna and Cheese Spring Colored Croquettes Delicious, fresh and tasty.

Broccolini, Tuna and Cheese Spring Colored Croquettes. Great recipe for Broccolini, Tuna and Cheese Spring Colored Croquettes. I used leftover broccolini stems and leaves to make my favorite croquettes. If you have the leaves of broccolini, use those too.

Just stick a piece of cheese or a cheese cube in the middle of your croquette.

Coat croquette in flour, eggs, and then panko.

The meat is usually darker in color and has a softer texture than white tuna.

You can have Broccolini, Tuna and Cheese Spring Colored Croquettes using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Broccolini, Tuna and Cheese Spring Colored Croquettes

1. It’s 2 large of Potatoes.

2. It’s 1 of bunch's worth The stems of broccolini.

3. Prepare 1/2 of Onion.

4. Prepare 1/2 small of Carrot.

5. You need 1 small of can Canned tuna.

6. You need 1 slice of Sliced cheese.

7. Prepare 1 dash of of each Salt, pepper, nutmeg.

8. You need 1 of Flour, eggs, panko.

9. It’s 1 of Olive oil.

GROCERY STORE TIP: I look for tuna cans without dents, bulging or discoloration to avoid buying a compromised can.

Combine chickpeas with tuna, finely chopped veggies, and fresh herbs to form croquettes for frying, for these tasty tuna and chickpea patties.

They're a great first course or light lunch that is high in protein and fiber, and entirely egg free.

For an extra boost of flavor, add a teaspoon of cumin or za'atar seasoning to the patty mixture.

Broccolini, Tuna and Cheese Spring Colored Croquettes instructions

1. Chop the broccolini into 1 cm pieces. Cut the carrot into 8 mm pieces and finely chop the onion. Stir fry it all with oil and leave to cool..

2. Boil or steam the potatoes, transfer to a bowl and mash up lightly. It will continue to fall apart while its being mixed so you don't need to mash it completely..

3. Cut the cheese into 5 mm pieces. Combine the cooked vegetables from Step 1 with the mashed potato, drained canned tuna and cheese. Season with salt, pepper and nutmeg and mix well. Form into whatever shape you like..

4. Coat the croquettes in flour, beaten egg and panko in that order. Deep fry in 180°C oil until crispy, and theyre done..

Madonia is the inspiration of Chef Enzo Bruno, an import from Calabria, Italy.

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