Preparation
Step 1
In large cooking pot add cold water with potato and boil on high until potato is tender and cooked.
Step 2
Mash the potato with a tbsp of butter, then stir in the tinned tuna, fresh parsley, lemon zest and a juice of the lemon.
Step 3
shape into oval shape, fill with cheese cube and close it very well.
then dust in a little flour, Beat the egg in a bowl and put the panko breadcrumbs in a separate bowl.
Step 4
Dip each croquette in the egg, then coat in crumbs.Put in the fridge for at least 2 hours, or freeze up to 1 weeks.
Step 5
Heat 1cm vegetable oil in a sauté pan. In batches, fry the croquettes, turning, for 2 minutes until golden and crisp.
Step 6
Serve it with Goody lemon mayonnaise.
