Kitchen Trails - Oven baked Potato, Tuna and Salmon Croquette

As with my aim to eat healthy, there's no butter in the mash potatoes, nor did i use any egg in the mix or to coat the breadcrumbs

Potatoes - skinned and cut into large cubes. Boiled with a bit of salt until just firm, I boiled mine for about 10 mins. Drain, mash and set aside

1 can of tuna and 1 of salmon, both cans drained of the liquid.  If using fresh or frozen fish, do cook it first, either by steaming or baking

Breadcrumbs - I used my Gardenia Canadian purple wheat bread and blitzed the bread slices into crumbs

Fresh dill - discard stalks and finely chopped

Fresh chives - finely chopped

Curly kale - washed, and middle stem removed. Blitz after blitzing the breadcrumbs

Garlic powder

Onion powder

Dijon mustard

Salt to taste

Olive oil

Preheat oven to 180C.

Line cookie sheet/baking tray with baking paper

In a big bowl or a pot, add the mashed potatoes, tuna and salmon, kale, chives and dill, salt, garlic and onion powder, mustard, and a couple of glugs of olive oil. Mix well to combine everything.

Put the breadcrumbs in a plate. 

Take a plop of the mix and shape into discs or cylinders or patties. Put the patty on the bread crumbs and press the bread crumbs into the patty. As there is no egg used to coat, the bread crumbs wont really stick, so some pressing is required.

Set aside on the baking tray. Once all croquettes are shaped and crumbed, you can brush or spray on olive oil if you want.

Bake for 5 mins or so. Flip the croquettes and bake a further 5 mins. Take care in flipping over the croquettes as it might crumble. As there is no uncooked ingredients, the baking is to heat up and crisp the bread crumbs, so it doesn't take that long in the oven.

This can be served as a snack, or with a dip as well