Tuna Croquettes

• 6 tbsp (3/4 stick) butter
• 1/3 cup flour
• 1 cup milk
• 3 cans (5 oz each) tuna, drained and flaked
• 1/2 cup roasted pepper, chopped
• 1/4 cup chopped parsley
• 1 None lemon, peel finely grated
• 1 None egg, beaten
• 1 1/2 cups dry breadcrumbs
• 2 cups oil, for frying
• None None Lemon aioli, salad and lemon wedges, to serve

1. Melt butter in a medium saucepan on medium heat. Stir in flour and cook for 1 min. Remove from heat and mix in milk.
2. Return to heat. Cook, whisking, until mixture boils and comes away from sides of saucepan. Remove from heat and cool.
3. Mix in tuna, pepper, parsley and lemon peel. Season to taste. Refrigerate for 1 hour.
4. Shape 1/4 cup of mixture into small log shapes. Dip in egg and coat in crumbs. Refrigerate for 15 mins.
5. Heat oil in a large skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Cook croquettes in batches for 1-2 mins each side, until golden and heated through. Drain on paper towels.
6. Serve with aioli, salad and lemon wedges. (To make a simple aioli, combine mayonnaise with crushed garlic and grated lemon peel.)

butter, flour, milk, tuna, pepper, parsley, lemon, egg, breadcrumbs, oil, lemon aioli

Taken from recipes-plus.com/api/v2.0/recipes/28257 (may not work)