Creamy and Soft Tuna and Tofu Croquettes

• 1/2 medium onion worth Finely chopped onion
• 1 can Canned tuna
• 1 block - 350 grams Silken tofu (no need to drain)
• 2 tsp Soup stock granules
• 3 tbsp Cake flour
• 1 Black pepper
• 1 generous amount Olive oil
• 200 ml Panko

1. Put about 2 teaspoons of the canned tuna oil in a frying pan, and saute the chopped onion in it.
2. Drain off the rest of the oil in the can.
3. Turn the heat down to low and add the ingredients.
4. Mix well until the tofu is mashed finely.
5. Add the cake flour little by little, mixing well so that no lumps form.
6. The mixture will become thick and hard to stir, but keep stirring until cooked through.
7. Turn off the heat and stir in the black pepper.
8. Transfer to a container and chill in the freezer or with ice packs.
9. Put the panko in a bowl, and drop spoonfuls of the Step 3 mixture into it.
10. Coat each portion with panko while you form them into patties that are less than 6 cm in diameter.
11. Put a generous amount of olive oil in a frying pan, cook until browned on both sides, and they're done.
12. Try the first one without adding any sauce to it.
13. If you are going to add sauce, I think ketchup and similar sauces fit well.
14. I'm also into having these croquettes with wasabi-mayo-saucetoo.
15. Please also take a look at the sister recipe, "Sublime Non-Deep Fried Creamed Corn Tofu Croquettes"too.
16. They're sweet and sooo creamy and sublime.

onion, tuna, silken, granules, flour, black pepper, generous amount

Taken from cookpad.com/us/recipes/159038-creamy-and-soft-tuna-and-tofu-croquettes (may not work)