Curry korokke - Curry and tuna croquettes

Preparation

1. Wash the potatoes well and cook them whole, with the skin on, in boiling water until a knife easily pierces them.

2.Peel the potatoes while they are still hot.

3.Finely slice the onion. Heat oil in a pan and sauté the onion over low heat until very tender and slightly golden.

4.Drain the tuna and add it to the onion. Mix for a few moments over low heat.

5.Reduce the heat, sprinkle the curry powder roux directly over the mixture, and mix well to dissolve it evenly, without lumps.

6.Mash the peeled potatoes while they are still hot.

7.Mix the mashed potatoes with the onion-tuna-curry mixture. Taste and adjust seasoning if necessary. Let cool, then refrigerate to make shaping easier.

8.Divide the filling into 8 portions and shape them into small balls or patties.

9.In a bowl, whisk together the flour, egg, and water until you have a smooth, lump-free batter.

10.Dip each croquette in the batter, making sure to coat it thoroughly, then immediately roll it in the breadcrumbs, pressing firmly to make them adhere.

11.Heat frying oil to 170-180°C and fry the croquettes until golden brown.