Croquette & Avocado Dip

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16 Ingredients

Number of servings

12

2 cloves garlic, crushed
1teaspoons tabasco
20grams butter
2tablespoons milk
425grams can tuna in brine
1 onion
1 avocado
1/2 cup light sour cream
700grams potatoes
1/2teaspoons ground cumin
1teaspoons paprika
50milliliter olive oil Spanish mellow, for shallow frying
2 eggs
2tablespoons chives
2tablespoons lime juice
1 cup dried breadcrumbs

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until tender. Drain and return to saucepan. Mash. Add milk and beat until smooth. Transfer to a bowl.

Step 2 of 4

Melt butter in a small frying pan over a medium heat. Add onion and cook for 3-4 minutes or until soft. Add garlic and paprika. Cook for 1 minute. Add to bowl with potato. Stir in tuna and chives.

Step 3 of 4

Whisk eggs in a small bowl. Place breadcrumbs onto a flat plate. Shape 1/4 cup of the mixture into sausages. Dip each into egg then coat well with breadcrumbs. Shallow fry croquettes in oil over medium heat for about 5 minutes, turning occasionally, until golden.

Step 4 of 4

Halve avocado and discard stone. Scoop flesh into a food processor. Add sour cream, lime juice, cumin and hot sauce. Process until smooth. Serve with croquettes.