A delightful twist on classic tuna croquettes, paired with a refreshing salad.
Peel and boil the potatoes until tender, then mash them in a mixing bowl.
Ensure the potatoes are fully mashed to avoid lumps in the croquettes.
Add the canned tuna, parsley, nutmeg, garlic powder, one egg, and flour to the mashed potatoes. Mix well.
If the mixture feels too dry, add a little more egg or a splash of milk.
Shape the mixture into small balls, coat them in the beaten egg, and then roll them in breadcrumbs.
Use wet hands to prevent the mixture from sticking to your fingers.
Heat olive oil in a frying pan over medium heat and fry the croquettes until golden brown on all sides.
Avoid overcrowding the pan to ensure even cooking.
Chop the cucumber, tomatoes, and green onions. Toss them together with olive oil and a squeeze of lemon juice.
Add a pinch of salt and pepper to enhance the salad's flavor.
Serve the croquettes warm with the fresh salad on the side.
Garnish with a sprig of parsley for a touch of elegance.
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