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How about some Quick, Light and Easy Tuna Croquettes with a Thai Sauce for your Monday evening meal?
I never cook on a Monday, unless I didn’t cook on Sunday, but there wasn’t much left from yesterday, so I decided to make something quick and light so grabbed some canned tuna and made Tuna Croquettes with a quick and easy Thai Sauce.
2 cans tuna, drained well
2 spring onions, chopped fine
1 cup mashed potato
2 tbsp. chopped Coriander
1 tsp Dijon mustard
1 tsp squeezed lemon juice
½ tsp kosher salt
¼ tsp freshly ground black pepper
large egg, beaten
¾ cup panko breadcrumbs
Olive oil for frying
Mix everything except egg and breadcrumbs in a mixing bowl and stir to combine.
Divide the mixture into balls and flatten into croquettes.
Dip in beaten egg and coat each round in the panko on all sides. Refrigerate for 15-20 minutes
Heat enough olive oil to cover the bottom of a pan over medium heat until quite hot.
Add the croquettes 3-4 at a time and cook for 2 to 3 minutes on each side or until golden brown.
Turning once only. Drain on paper towels.
Allow cooling for 2 to 3 minutes before serving.
¼ cup chicken stock
4 garlic cloves, chopped
2 tbsp. chopped coriander
1 tsp crushed red chili
Few slices off a diced red pepper
2½ tbsp. fish sauce
2 tbsp. lime juice
2 tbsp. sweet chili sauce
1 tsp sugar
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Bring to a quick boil
Take off the heat
Thicken with cornstarch if you want a thick sauce
Prepared, tried, and tested Melanie Kramar
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