Sunday, 8 April 2018

Tuna Croquettes with Pineapple 
Thanks Vicki !

1/4 cup chopped onion, 1 slightly beaten egg, 2 tbspn butter, 1/2 cup grated cheese, 1/2 cup milk, 1/2 tspn salt, 1 tbspn cornflour, pinch of pepper, 1 can tuna, flaked and drained, 2 cups cooked rice, oil for frying.

Method: Cook onions in butter, add milk and thicken, then add rest of ingredients. Chill several hours. Shape into patties, roll in breadcrumbs. Fry. Serve on broiled pineapple pieces.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14

I wasn’t too sure what “broiling” meant, turns out it’s similar to grilling and caramelises the pineapple, so I grilled some pineapple rings and tossed them in chopped fresh ginger and basil leaves, Anne.

1 comment:

  1. Ah, you are brave! - I wondered how the rice would hang together in this one - if there was enough 'glue' from the other ingredients.