Tuna And Potato Croquettes

• 2 medium, peeled potatoes
• 400g corn kernels, drained
• 425g can tuna, drained
• 2 Tbsp finely chopped parsley
• 1 1/2 cups breadcrumbs
• 1/2 cup parmesan
• 3/4 cup plain flour
• 2 eggs
• vegetable oil
• tartare sauce and lemon wedges
• BECHAMEL
• 1 1/4 cups milk
• 1 small onion, quartered
• 1 bay leaf
• 80g butter
• 1/3 cup plain flour

1. Cut potatoes into cubes. Place in a small saucepan of salted water. Bring to boil on high. Cook 4-5 mins until just tender. Drain.
2. In a saucepan combine milk, onion, and bay leaf. Bring to boil on medium. Remove from heat. Set aside 5-10 mins to infuse flavours.
3. In a saucepan, melt butter on high. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into a jug. Gradually whisk milk into flour and butter mixture until smooth. Return to medium heat and cook, stirring constantly, until mixture boils and thickens. Simmer 1-2 mins. Season.
4. Mix potato, corn, tuna and parsley into warm bechamel, stirring well. Season to taste. Chill for an hour.
5. Shape 2 Tbsp mixture into a rough log. Arrange on tray. Chill for 30 mins.
6. In a shallow dish, combine breadcrumbs and parmesan. Carefully coat croquettes in flour, then dip in egg and roll in breadcrumbs. Chill for 10 mins.
7. In a heavy-based frying pan, heat oil on medium and cook croquettes for 5-6 mins. Drain on paper towels.

potatoes, corn kernels, tuna, parsley, breadcrumbs, parmesan, flour, eggs, vegetable oil, lemon wedges, bechamel, milk, onion, bay leaf, butter, flour

Taken from www.epicurious.com/recipes/member/views/tuna-and-potato-croquettes-52713101 (may not work)