Potato and Tuna Croquettes with Cream of Carrot
1 clove of garlic
800ml vegetable stock
2 teaspoons olive oil
1 chilli pepper
for the croquettes
100g sweet potatoes
1 x 240g can of Rio Mare Tuna in Olive Oil
salt and pepper
2 cloves of garlic
12 rocket leaves
8ml extra virgin olive oil
2 fresh garlic leaves
1. Brown the garlic with the skin still on in the oil, and add the chopped carrots. Add the vinegar, cover with the stock and add the lime peel. Turn down the heat and cook through.
2. Remove the garlic and the chilli pepper, whizz with a blender and then push through a fine sieve. Boil the potatoes, peel them and then mash in a food mill. Add the drained tuna, the grated ginger, the salt and the pepper.
3. Use the mixture to form croquettes, then dip them in the beaten egg and breadcrumbs and fry in plenty of oil. Drain and leave to cool.
4. In the same oil fry the thin slices of garlic for a few seconds. Serve the cream in individual bowls with the croquettes at the centre, and garnish with the slices of garlic and a few rocket leaves.