Heinz Tuna Mayo Croquettes

  • For the Croquettes:
  • 2 large potatoes, peeled, diced, boiled, cooled and mashed
  • 3 tins of drained and flaked tuna
  • 1 red pepper
  • 1 medium onion, diced
  • 2 cloves of garlic
  • 1 tbsp tomato puree
  • 2 tbsp fresh parsley, finely chopped
  • 4 tbsp Heins [Seriously] Good Mayonnaise
  • 1/4 tsp smoked paprika
  • salt & pepper, to taste
  • For the Breading:
  • plain flour
  • 2 eggs, beaten
  • breadcrumbs
  • neutral oil, for shallow frying
  • For the Dip:
  • 150 g Heinz [Seriously] Good Mayonnaise
  • zest and juice of half a lemon
  • 1/2 clove garlic, crushed to a fine paste
  • smoked paprika, for topping (optional)
  • salt, to taste

1. Combine the ingredients for your dip, then set aside. 2. Mash cooked potato with a fork until smooth. Add remaining ingredients and stir to combine. Pop in the fridge for 30 minutes to firm up. Using clean, slightly damp hands, shape your mixture into croquettes. Alternatively, use two spoons. 3. Keeping your hands dedicated to either wet or dry bowls, flour, egg and breadcrumb each croquette, ensuring to remove excess of any of the components before moving on to the next. 4. Heat oil to 175°C. Fry the croquettes, in batches if necessary, until wonderfully golden and crisp all over. 5. Drain briefly on kitchen paper, then serve immediately with some Heinz [Seriously] Good Mayonnaise as a dip