350g mashed potato, cold
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of ½ a lemon
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten
Salt & pepper
For coating:
2 eggs, whisk with a little water
100g (¾ cup) flour
150g (3 cups) breadcrumbs
Light olive oil, for frying
Place tuna into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.
Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.
Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.
