TUNAANDSWEETPOTATOCROQUETTES

INGREDIENTS •

500g sweet potato, peeled, coarsely chopped

2 garlic cloves, peeled 185g can tuna in springwater, drained

20g (¼ cup) parmesan, finely grated

1 tbsp fresh continental parsley leaves, finely chopped 2 tbsp wholemeal plain flour 90g dried breadcrumbs (bought or homemade from toasted bread)

1 egg

1 tbsp milk

• • • • • • • • SPINACH PESTO • • • • • •

100g baby spinach leaves 2 tbsp pinenuts, toasted 40g cashews, roasted unsalted 1 small garlic clove

60ml (¼ cup) olive oil

1 lemon, rind finely grated, juiced

2-3 tsp water

• METHOD 1

Line a baking tray with baking paper. Place the sweet potato and garlic in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain well. Return to saucepan. Mash until smooth. Set aside to cool.

Combine the tuna, parmesan, parsley and potato mixture in a large bowl, breaking up any large chunks of tuna. Season well. Shape 2 tablespoonfuls of the mixture into 7cm-long croquettes.

Place the flour and breadcrumbs in separate shallow bowls. Whisk together the egg and milk in a shallow bowl. Roll each croquette in flour and shake off excess. Dip in the egg mixture, then in

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breadcrumbs to coat. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to firm.

Meanwhile for the spinach pesto, place the spinach, pinenuts, cashews, garlic, oil, lemon rind and 2 tbs lemon juice in a food processor and process until smooth, adding a little of the water to thin the mixture, if necessary. Season.

Preheat oven to 200C/180C fan forced. Spray croquettes with olive oil. Bake for 35-40 minutes or until golden and crisp. Serve with the spinach pesto.

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