TUNA CROQUETTES WITH SLAW AND HERB MAYO

SERVES: 4

INGREDIENTS

● 500g sebago potatoes, peeled, roughly chopped ● 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 tbsp finely chopped gherkins

● 1 tsp finely grated lemon rind ● 1/4 cup lemon juice

● 1 tbsp finely chopped fresh flat-leaf parsley leaves

● 2 tbsp finely chopped fresh dill

● 300g packet fine-cut coleslaw mix

1 lemon, cut into wedges, to serve

METHOD

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 tbsp flour. Season with salt and pepper. Stir to combine.

Using 1/4 cup at a time, shape mixture into 8cm long sausage shapes. Place

1. 2.

remaining flour on a plate. Coat croquettes lightly in flour.

3. Heat 2 tbsp 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.

4. Meanwhile, combine the mayonnaise, gherkins, lemon rind, 1 tbsp lemon juice, parsley and 2 tsp 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.

Recipe: Liz Macri Photo: Chris L. Jones