Tuna and Cauliflower Croquettes
1 160g can of Rio Mare Solid Light Tuna in Olive Oil
1 sprig of chives
half a clove of garlic
milk as needed
50 g of grated Pecorino Romano cheese
black pepper breadcrumbs
peanut oil, for frying
1. Wash, clean and boil the cauliflower in salted boiling water. Mash it with a fork, until almost pureed, and mix it with the drained, flaked tuna.
2. Crush the chives and garlic with the grated cheese and add to the cauliflower. Now add the lightly beaten egg, a few spoons of milk and a sprinkling of ground pepper.
3. Allow to stand and refrigerate for half and hour. At this point, shape the mixture into small patties, coat with the breadcrumbs and fry in a generous amount of boiling oil until golden. Drain the croquettes on absorbent paper.