Homemade Vegan Tuna Croquettes with Flax Egg
Ingredients
- 1 pouch goodcatchfoods fish-free tuna, naked in water
- 1 large green onion, chopped
- 1 teaspoon dijon mustard
- 1 flax egg
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- Freshly ground black pepper, to taste
- 1/2 cup vegan panko bread crumbs
- Olive oil
Preparation
In a bowl, combine tuna, onion, mustard, flax egg, lemon juice, parsley, garlic powder, salt, cayenne pepper, freshly ground pepper, and 1/4 cup of the panko.
Form 4 round patties and place them on a parchment-lined plate, then stick them in the fridge to rest for 15 minutes.
Fully coat each patty with the remaining panko and set aside.
In a medium pan, heat a few tablespoons olive oil over medium heat (use enough oil to cover the bottom of the pan). When the oil is shimmering, gently add the croquettes and cook for about 3 minutes per side, until golden brown.
Remove from pan and allow to cool on a wire rack or on paper towels for a few minutes before serving.
Serve with vegan tartar sauce or remoulade and a wedge of lemon. I opted for a remoulade made with vegan mayo!