Tuna croquettes

One of my favorite meals that my mother makes is salmon patties (I don't think the term "croquette" was even known in my household), creamed potatoes, biscuits and gravy. A few years ago, she showed me how she made them, I wrote the recipe down, gave it to Michael, he made them for me one time and asked me to never request it again. He said they were gross to make (she uses the salmon that comes in the can with the bones and they have to be carefully removed) plus he has a major aversion to anything that lives in the water. I think at some point in his childhood, his family was tortured with fish or some other type of disaster, because all of them hate it.

I eat fish practically every time I eat out and I've learned that if I want it at home, I've got to make it myself. I'm not that crazy about pasta and Michael loves it so occasionally he will have his pasta and I'll have fish.

This recipe caught my eye when I watched Alton Brown make it and I decided to try it. These are good, not quite as tasty as my mother's salmon patties, and I may try the recipe sometime with salmon instead of tuna.

One problem I had with this recipe is that the croquettes do not hold together well. A reviewer suggested that you use one egg instead of two* and I think I'll try that the next time.


Ingredients

* 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
* 2 green onions, chopped fine
* 2 teaspoons Dijon mustard
* 2 large eggs, beaten* (see note above)
* 1 teaspoon freshly squeezed lemon juice
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup panko bread crumbs, divided
* Olive oil, for sauteing

Directions

Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Text and photos by Phillip Oliver, Dirt Therapy