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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an Alton Brown recipe at FoodTV. It is so easy and yummy. Don't let the moistness of the cakes fool you, they will be delicate to handle. Ingredients:
1 (7 ounce) envelope albacore tuna, drained well and shredded by hand |
2 green onions, chopped fine |
2 teaspoons dijon mustard |
2 large eggs, beaten |
1 teaspoon fresh lemon juice |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
3/4 cup panko breadcrumbs, divided |
olive oil, for sauteing |
Directions:
1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine.
2. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes.
3. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
4. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering.
5. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown.
6. Remove to a cooling rack set over a half sheet pan lined with paper towels.
7. Allow to cool for 2 to 3 minutes before serving.
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