In Trinidad, my Ma was the master at turning leftovers into new dishes.  Leftover ground beef from last night’s spaghetti dinner would be turned into tonight’s ground beef croquettes.  Eaten with homemade coconut bake or as a side to the many rice dishes she prepared, a quick mash of potatoes and leftovers like codfish stew or even canned corn beef, croquettes were always delicious and never boring in my house.  So when friends phoned to say they were stopping by for a quick visit on one of February’s coldest days, I thought to make a warm hearty batch of croquettes.  A no-brainer to prepare – it does not involve a lot of ingredients, baked or fried everyone enjoys it and I kinda only had tuna and potatoes in the house to cook LoL.

I’ve been purchasing Wild Planet, wild albacore tuna ever since I read of their sustainable, non-gmo, low mercury products.  Packed with no added water, oil or salt the taste is great and available at all the places I grocery shop:, Wholefoods, and Amish Market in NYC and at ShopRite nearest to my house in New Jersey.

Winter brings icy cold winds, freezing temperatures and gloomy days.  It also brings the opportunity for me to get together with my friends, old and new.  With less concentration on who’s picking up the check and more on great conversations and the enjoyment of good food.  I served my friends these tasty tuna and potato croquettes with baked brown rice, stewed red beans and a green salad.    They loved the meal; it fit right into their diet (my friends are always on a damn diet)

– Makes 15 croquettes.
– These croquettes were made with no dairy.
– Gently placed and deep fried in a small saucepan, two at time so they don’t fall apart.
– Fried until golden brown then placed in the oven at 200 degrees to stay warm.
– I rarely cook with pepper sauce but my Ma adds a 1-2 tsp of pepper sauce to her croquettes.
– The flaked tuna is added last, so it does not get lost in the mixture.

2 large potatoes, mashed
1 5oz. can of tuna
2 cloves garlic, minced
2 green onions, thin slices
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp. EVOO
2 Tbsp. of coconut milk
2 Tbsp. of all-purpose flour
1 cup Panko

In a bowl, combine the potatoes, garlic, green onions, flour, EVOO, and milk.  Season with salt and pepper.  Add the flaked tuna last and fold in. Place the Panko on a shallow plate.
Use a tablespoon to the  scoop potato mixture into even sized balls.  Roll in the breadcrumbs.
Let rest in the fridge for no less than ½ hr. before deep frying until golden brown.

Serve warm

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