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Tuna Croquettes
This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, both of which make the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. —Sherri Melotik, Oak Creek, Wisconsin
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup finely chopped cucumber
- 1 green onion, chopped
- 1/8 teaspoon dill weed
- CROQUETTES:
- 2 large eggs, lightly beaten
- 1 pouch (6.4 ounces) light tuna in water
- 1 small carrot, grated
- 1/2 cup seasoned bread crumbs, divided
- 1 green onion, chopped
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
Directions
- 1. In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving.
- 2. In a small bowl, combine eggs, tuna, carrot, 1/4 cup bread crumbs, green onion, parsley and pepper. Shape into twelve 2-in. logs; roll in remaining 1/4 cup bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.
Nutrition Facts
1 croquette with 1-1/2 teaspoons sauce: 85 calories, 6g fat (1g saturated fat), 37mg cholesterol, 135mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 5g protein.
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