Ingredients for 4 servings
2 baking potatoes
158g tin of drained and flaked tuna
A handful of chopped fresh parsley
Grated zest and juice of 1 lemon
Plain flour, for dusting the croquettes
Peal and prick the potatoes all over with a fork and boil them until tender. Once cool, cut the potatoes into halves.
Mash the potatoe with some butter then stir in the tinned tuna, fresh parsley, the grated zest and a little juice of the lemon and the egg yolk (save the white). Shape into 8-10 strips, then dust in a little plain flour. Beat the egg white in a bowl and put the breadcrumbs in a separate bowl. Dip each tuna strip in the egg, then coat in crumbs.
Heat oil in a regular pan. Fry the tuna strips, turning, for 2 minutes until golden and crisp. Serve with lemon wedges.