Veal and Tuna Croquettes with a Caper Sauce

Name: Veal and Tuna Croquettes with a Caper Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 350 g lean veal mince; 200 g tinned tuna in olive oil; 200 g tinned tuna in olive oil; 2 large garlic cloves, crushed; a large rosemary sprig, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 large egg, beaten; 1 rounded tsp green peppercorns, in brine; 1 rounded tsp green peppercorns, in brine; 25 g butter; 300 ml crème fraîche; 2 rounded tsp capers, roughly crushed; a small handful of flat-leaf parsley roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Inspired by the cold Italian dish ‘Vitello Tonnato’, these croquettes are in fact hot, easy to make and have the same surprisingly delicious marriage of flavours.

Ingredients

350 g lean veal mince
200 g tinned tuna in olive oil
2<

Europe
Italy
Piedmont
Main course
Gluten-free
Mediterranean
Wedding/Marriage

Method

Place the veal, the tuna and its oil, the garlic, rosemary and seasoning into a large bowl. Mix together using a wooden spoon until mashed and almost pasty. Stir in the egg and peppercorns. Using wet hands, form the mixture into short sausage shapes.

Melt the butter in a frying pan. Cook the croquettes over a medium heat for 5 minutes on each side, or until golden brown all over. Use a