1.Boil, steam or microwave potato until tender; drain. Mash potato in a large bowl with the egg yolks, butter, flour and cheese. Stir in tuna and green onions. Cover, refrigerate for 30 minutes.
2.Using floured hands, shape heaped tablespoons of the potato mixture into croquettes, dust with extra flour; shake away excess. Dip croquettes, one at a time, in combined eggs and milk, then in breadcrumbs. Refrigerate for 30 minutes.
3.Heat the oil in a large saucepan; deep-fry the croquettes, in batches, until browned lightly. Drain the croquettes on absorbent paper. Serve with lemon wedges.
4.Not suitable to freeze. Potato suitable to microwave.
We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads
We collect and use data about how you use our sites to improve... Learn More
We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads