How to cook
Boil the potatoes in salted water. Peel, mash them and let them cool completely. Pour out the sauce from a tin of tuna.
When the tin is strained, the fish pieces are about 5 oz (140 g). Add the fish, olives (pitted and chopped), salt and pepper to the potatoes and mix well by hand.
Grease your palms and form small balls.
Freeze the balls in the freezer for about 2-3 hours. Into the two plastic bags add 4 tablespoons of flour and breadcrumbs - each ingredient in a separate bag.
Beat one egg in a bowl. Take out the frozen balls and put them in the flour bag. Shake well and then dip the balls into the egg.
Roll them in the egg mixture, so it sticks to them and transfer them into the breadcrumb bag. In a suitable pan, heat oil at medium heat and fry the croquettes. They are suitable for garnishing a green salad.
These fish croquettes with olives are very tasty.