Broccoli, potato and tuna croquettes are a perfect mix, a genuine and very easy appetizer to make. Crispy on the outside, soft and stringy on the inside, they are also very light because they are baked: a second course that can be served either hot or cold, perhaps at a buffet dinner with friends. Made this way, I am sure they will be snapped up even by the little ones.
To prepare the broccoli, potato and tuna croquettes, wash and cut the broccoli florets, also wash the potatoes and blanch or steam them until tender.
Drain the broccoli and let it cool slightly. Then blend it with a food processor or a fork.
Peel the potatoes as well and mash them with a potato masher, then combine them in the bowl with the broccoli.
Then add the julienned mozzarella, tuna, breadcrumbs, Parmesan, egg, salt and pepper if you like, and mix well to combine all the ingredients.
Form the croquettes and place them on a baking tray lined with parchment paper.
Bake in the oven at 200°C for about 20 minutes or until golden brown.
Serve piping hot and enjoy!
You can store the broccoli, potato and tuna croquettes for 2 days in the refrigerator in an airtight container.
You can fill the croquettes with ingredients you like, such as cubes of melting cheese, or replace the tuna with cured meats. If you prefer, you can replace the mayonnaise and serve them with side sauces such as yogurt sauce or fresh guacamole.
Italia, Lazio
| Energy (kcal) | 109.4 |
| Carbohydrates (g) | 11.57 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 3.79 |
| of which Saturates (g) | 1.96 |
| Protein (g) | 7.16 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.11 |
