Yes, with this magnificent recipe you can save the purchase of innumerable ingredients that require us in the preparation of other croquettes, since it is generally customary to be made with a base of béchamel cream and other ingredients selected according to the tastes of other recipes. However, there is also the alternative of making it without the use of this sauce. It is also a very simple procedure, which will also save you a lot of time during your preparation. But the most important thing is that you will love all your guests.
Below I show you in detail each of the steps for its preparation:
Ingredients:
• 2 cans of tuna in water.
• 1 egg.
• 1 cup of bread crumbs.
• ½ onion, chopped into small squares.
• Oil for frying.
• Salt to taste.
Preparation process:
• Once all the ingredients are gathered, start by removing the water from the tuna, trying to make it as dry as possible, you can help with a colander.
• Once chopped, the onion is fried until it is transparent and it is added in a container together with the tuna.
• Then add the egg and begin to mix until all ingredients are integrated, and adding a little salt to taste.
• Once everything is mixed, begin to make the balls and crushing them by giving them a half-elongated shape, and then go through the bread crumbs.
• Then fry in a satin with plenty of hot oil, noticing that it can completely cover the level of the croquettes, that is, they must be completely submerged, so that they can cook evenly until they are golden brown.
• Finally, they are removed from the pan, and placed on absorbent paper to eliminate excess oil. And they are ready to serve and taste.
As you could see it is a fairly simple recipe, which can be served as a main dish accompanied by rice and salad or as a paspalo type, making them a little smaller and bathing them in the sauce of your preference. It is only a matter of putting it into practice and you can discover the incredible flavor of this dish in a few steps. I hope you share it and enjoy it among family and friends. Greetings.
