Ingredients 5 medium sized potatoes
1 x 90g can tuna in oil, drained flaked
100g can corn kernels, drained
1 brown onion
2 strands of green onion (shallots)
1/3 cup plain flour
Lemon wedges to serve
Dice the shallots and thinly slice the onions, set aside.
Wash, peel and dice the potatoes.
Place the potatoes in a large saucepan and cover with cold water.
Bring to the boil.
Cook for 12-15 minutes or until tender and drain.
Place the potatoes in a large dish and roughly mash with a masher or fork.
Add the tuna, corn, onion slices, shallots and egg.
Season with salt and pepper and combine well with a metal spoon.
Lightly flour a large plate.
With clean hands shape the potato mixture into a round cylinder.
Place the croquettes onto the prepared plate and roll lightly in the flour to coat.
Repeat for remaining croquettes.
Cover the plate with plastic wrap and place in the freezer for 5 minutes for the croquettes to hold shape.
Heat oil in a frying pan over medium heat.
Cook croquettes constantly turning for 4-5 minutes or until golden brown.
Serve topped with extra shallots and a lemon wedge.