Fish croquettes on pole-caught tuna

12 pieces

30-45 minutes

Snack

Fish croquettes - formidable snack on tuna and day-old potatoes

Although the Danish waters contain a wealth of fish species, fish croquettes have never really landed on Danish tables. It's a shame. So save some leftover boiled potatoes for the next day, and you're already well underway with the foundation for these bandits. They can be served as a starter while the grill is heating up. They can actually do something all year round, so don't let the year wheel hold you back.

Ingredients

For tuna croquettes/ the mass

2 cans Grøndal's tuna in organic olive oil
200 g boiled potatoes
1 onion
1 garlic
Freshly chopped herbs parsley, tarragon, dill or other favorite herb
Lemon
A bit of flour
1 egg
Grate, breadcrumbs or breadcrumbs
Oil for frying/frying

Procedure method

Sauté the finely chopped onion in the pan in a little oil until they are clear.
Add the potatoes and crushed garlic, mash with a fork and toss the mixture together in the pan.
Add fish, herbs and lemon zest, and season with salt, pepper and lemon juice.
Mix well and let the mixture cool.
Roll the mixture into egg-sized balls.
Beat the egg and roll the potato balls in flour, then egg and finally breadcrumbs, preferably panko breadcrumbs. It gives a little extra crispy crunch.
Fry the potato croquettes crispy in oil at 180 degrees until they are golden and delicious.

Serving suggestions - ultra simple

Serve with Grøndal's mayo or your favorite hot sauce .

- Bon appetite,

Martin Grøndal

Skipjack tuna makes quality and health go up

We have chosen skipjack tuna (katsuwonus pelamis) . It is one of the smaller tuna species, which is further down the food chain, which means that Skipjack does not accumulate as many harmful substances in the meat as its older, larger species. Skipjack is also recommended by the Consumer Council Tænk. We believe that we have found the best skipjack tuna, where quality, sustainability and taste go into a higher unity.