Melt butter; stir in flour, salt, pepper and dry mustard. Slowly add milk and cook, stirring until thick.
Add tuna, onion, celery, parsley and lemon juice.
Mix well; chill until very cold. Shape into cone shape croquettes; roll in crumbs, then egg which has been mixed with water, then roll in crumbs again.
Fry in deep fat which has been heated, until golden brown.
Serve with Creamy Cheese Sauce.
(See recipe for Creamy Cheese Sauce.)
Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.
n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
Stir in flour and cook for 1 min. Remove from heat
o 3 minutes. Stir in tuna, parsley, chives, dill, 1/2
Drain tuna well.
Flake in mixing bowl.
Add well crushed crackers, basil and black pepper.
Toss well.
Add egg and stir. Add soup and mix very well.
Cover and refrigerate several hours or overnight.
Cube cheese into about 1/2-inch cubes.
Take portion of tuna mixture.
Put cheese in center.
Form around cheese.
Roll in cracker meal.
Deep fry in cooking oil until golden brown.
Makes 8 to 10 croquettes.
In a medium-sized bowl. mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form in to small patties or croquettes.
Heat canola oil in a large skillet. When the oil is hot, place the croquettes in the pain in a single layer, working in batches if necessary, and fry for 3-4 minutes each side until golden-brown.
Drain liquid from tuna.
Add bread crumbs, wheat germ, salt and pepper to tuna and blend well.
Add remaining ingredients and mix well.
Form into 8 croquettes.
Roll gently in extra wheat germ.
Place on a foil-lined cookie sheet and bake in a 375\u00b0 oven for 20 minutes.
Serve with tartar sauce.
Mix tuna, soup, bread crumbs, onions, egg and lemon juice. Shape into croquettes.
Makes 8.
Brown in skillet.
Combine tuna mixture and form into croquettes.
Chill a few hours before frying.
Brown both sides in butter. Cover and cook on low 10 minutes.
Combine sauce ingredients and heat on stove or in microwave.
Serve sauce over croquettes.
Melt margarine.
Add flour and cook well.
Add milk, stirring gently to make a very heavy cream sauce.
Add seasoning and drained tuna.
Chill overnight.
Make into croquettes (cylinder shape) and roll in corn flake crumbs.
Bake in a 325\u00b0 oven until bubbly.
Makes 10.
Mix together the tuna, 1/4 cup soup, 1/2 cup crumbs, onion, egg and lemon juice.
Makes 8 croquettes.
Roll in the remaining crumbs to coat.
Brown in combined butter and oil over medium heat.
Drain on absorbent paper.
Serve with mushroom sauce.
Serves 4.
Mix first 6 ingredients.
Chill.
Shape in 6 to 8 croquettes, shaping around each cube of cheese.
Roll in egg and cracker crumbs.
Saute in about 1-inch of hot fat until well browned on all sides.
Good served on bun with lettuce.
iquid off the salmon or tuna and set aside.
Put
Make mashed potatoes as directed. Stir in mustard, egg and tuna; shape and roll in butter and bread crumbs. Bake in preheated oven at 450\u00b0 for 10 to 15 minutes. Serve with mushroom or tomato sauce.
Mix first 6 ingredients.
Chill.
Shape in 6 to 8 croquettes, shaping each around a cube of cheese.
Roll in cracker meal. Saute in about 1-inch of hot fat until browned on all sides.
Combine breadcrumbs, tuna, carrots, milk, egg, celery, onion, salt and pepper.
Mix well.
Divide mixture into 6 equal portions, shaping each into a cone.
Place on baking sheet covered with cooking spray and bake at 400\u00b0 for 20 minutes.
Serve with Parsley Sauce.
Drain
fish and flake coarsely.
Melt butter;
blend in flour and gradually stir in milk.
Cook, while stirring, until sauce boils
and thickens.
Add fish, vinegar and seasonings. Cool. Shape
into 6 to 8 croquettes.
Dip in beaten egg, then in potato chip
crumbs.
Fry
in deep fat heated to 365\u00b0 to a golden brown, about 5 minutes.
For croquettes: In a large bowl, add