Potato Croquettes

After reading this blog entry made by La Fuji Mama, I was reminded of a similar thing I do whenever I have several potatoes in the vegetable bin.  This is a very versatile dish wherein you can put anything.  I already made it with ground beef flavored with taco seasoning and it came out really great!  I have not tried it with cheese though like the one made by La Fuji Mama but I think I will soon.  Looks tasty eh?  It bet it is.

Potato Croquettes with Corned Tuna

3 medium sized potatoes

1 can Corned Tuna

Panko bread crumbs

Salt

Pepper

Pinch of Curry Powder

2 eggs

seasoned flour (flour+salt+pepper)

1.  Boil potatoes in water until they are tender.  Drain and peel. Mash with a fork or a potato masher.  Set aside to cool

2.  Add the corned tuna to the potatoes and mix well

3. Season with salt, pepper and the curry powder.

4.  Add about 1/4 cup of dry breadcrumbs to the mixture

5.  Shape into small patties and refrigerate.

6.  Place seasoned flour, beaten egg, and panko bread crumbs in three separate bowls.  

7.  Dredge in flour, dip in egg, coat with bread crumbs. Repeat this step until all patties are done.

8.  Refrigerate or place in freezer for about 15 to 30 minutes

9.  Heat oil till it's hot, about 370F.  Make sure you have enough oil to deep fry or not to fry the patties on one side.

10.  Fry the patties by batches till it's golden brown on one side then flip to do the other side. 

11.Drain on a cookie sheet lined with paper towels to absorb the excess oils.

12. Serve while it's hot.

Potato Croquettes

*as always, I do not endorse a particular tuna brand. 

Cheesy Tuna Paella Balls

This is another experiment that turned out to be a hit.  I had a can of the San Marino Tuna Paella sitting in my pantry for quite some time now.  I figured it would be boring to eat it straight out of the can so I thought of a way to enhance it.  Just to clear things out, I am not an endorser of this brand nor was I paid to write about it.

Cheesy Tuna Paella Balls

1 Can San Marino Tuna Paella
Cheese (I used Eden Filled Cheese)
1 Egg
1/2 cup flour
1 cup panko bread crumbs
Salt
Pepper
Oil for frying

1.  Combine flour, salt and pepper in a plate. Set aside
2.  Slice cheese into cubes
3.  Place tuna paella in a bowl
4.  Beat egg in a bowl
5.  Prepare dredging station by placing the plate of the seasoned flour, bowl of eggs and plate of breadcrumbs side by side.
6.  Get a spoonful of tuna paella and put cheese in the center covering it entirely with the rice.
7.  Dredge in flour then in eggs then in breadcrumbs.  Repeat this step until all of the tuna paella is consumed.
8. Put in freezer for about 10m minutes to help the breadcrumbs set.
9.  Heat oil in a deep pan. Make sure it is enough to deep fry the rice balls.
10.  When the oil is hot enough, fry the tuna paella balls until golden brown.
11.  Drain excess oil by placing the fried ones in a plate lined with a paper towel.
12.  Serve while hot.

Tuna Paella Balls

* I served this with sweet chili sauce on the side.

Creamy Corned Tuna Pasta

This is one of those pasta experiments that I did.  It was a spur of the moment thing as I just had to satisfy my craving for pasta.  It is very easy to make and the ingredients are readily available.

Creamy Corned Tuna Pasta

200g Uncooked Pasta (Spaghetti/Linguine/Fettuccine/Zitti - whatever you prefer)

1 can Corned Tuna (Century or San Marino - whatever brand you prefer)

1 small can button mushrooms, sliced

1 red bell pepper, diced

garlic 

onions

1 tetrapack cream

pasta water

salt

pepper

1. Boil pasta according to package directions.  Set aside

2. Saute button mushrooms. 

3.  Add onions and garlic

4.  Add bell peppers and saute till fragrant

5. Add corned tuna.  

6.  Add cream

7.  Thin the mixture out a bit with the pasta water.  Add the water a little at a time till it reaches your desired      consistency.

8.  Season with salt and pepper to taste.

9.  Add cooked pasta and mix with the sauce.

10.  Sprinkle with grated cheese.

11.  Serve while it's hot.

Creamy Corned Tuna Pasta

*To make it a bit spicy, sprinkle a bit (or a lot) of crushed red pepper to the sauce before adding the pasta.  I added it after it was cooked as the kids are not yet used to spicy foods.