Tuna Croquettes

These delectable fried treats go by a different name depending on your geographical location- you probably know them as croquettes, tuna patties, or bitterballen.  Whether you dip them in ketchup, slather them in tartar sauce, or dunk them in mustard, one thing is undeniable: this dish is not only inexpensive to make, but fun to cook as well!

ZESTY ZAFTIG'S TUNA CROQUETTES

Yield: 4 croquettes

For the croquettes:

1 5-oz. can tuna, drained

1 cup potato (peeled, boiled, mashed)

3 tablespoons celery, minced

3 tablespoons carrots, minced

2 tablespoons onion, minced

1 tablespoon butter

2/3 teaspoon pimentos, chopped

1 teaspoon lemon juice

1 teaspoon scallions, thinly sliced

1/4 teaspoon each of garlic powder, dill, paprika, and dried parsley flakes

Salt and pepper, to taste

2 eggs, beaten

Flour

Panko (Japanese bread crumbs)

Oil, for frying

For the tartar sauce:

3 tablespoons mayo

1/4 teaspoon yellow mustard

1 teaspoon lemon juice

3 shakes Worcestershire sauce

2 drops Tabasco sauce

2 tablespoons relish

1/8 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon black pepper

1/2 teaspoon dried dill

Peel, boil, and mash one cup's worth of potato.  While the potato is boiling, mince the celery, carrot, and onion; saute over medium-low heat in one tablespoon of butter until they begin to soften, 5-8 minutes.  When potatoes and vegetables are cooked, combine thoroughly with tuna, pimentos, lemon juice, scallions, and seasonings.  Smooth thinly onto flat surface, such as a large plate or baking dish.  Cover with plastic wrap and refrigerate for at least one hour.  When firm, form half-inch-thick patties.  Dredge each patty through flour, dip into beaten egg, then coat with the panko.  Fry until both sides are golden brown.  Drain on rack or paper towels, and serve warm with the homemade tartar sauce.