Baked Tuna Croquettes With Dill Sauce from Healthy Diabetic Recipes

Baked Tuna Croquettes With Dill Sauce Recipe

Recipe Ingredients:

CROQUETTES

2.00 tb Oleo
1.00 tb Flour, all purpose
0.50 c Milk, low fat
1.00 cn Tuna
1.00 c Zucchini; grated or yellow
-squash
2.00 tb Onion; minced
1.00 tb Lemon juice
1.00 ts Thyme; crushed
0.25 ts Pepper
0.50 c Buttermilk or low fat milk
1.00 Egg
1.50 c Cornflakes; crushed
0.33 c Parmesan or Romano cheese
*****, grated

DILL SAUCE

1.00 c Yogurt, low fat
0.33 c Cucumber; minced fine
0.50 ts Dill weed

Recipe Instructions:

Preheat oven to 350^. In med. saucepan melt oleo and
stir in flour. Addmilk all at once. Cook stirring
until mixture thickens and bubbles. Cook for 2 min
more. Remove from heat. Atir in tuna, squash, lemon
juice, thyme, and pepper until well combined. Cover
and chill mixture for 30 min. Shape chilled mixturre
into 8 2" balls. In a shallow dish combine egg and
buttermilk. In another the crushed cornflakes. Coat
croquettes well with the buttermilk-egg mixture and
then the cornflakes. Spray a baking dish with non
stick spray and arrange croquettes on the sheet. Bake,
uncovered 30 min or until heat through. For dill sauce
combine yogurt, cucumber and dill. Serve sauce with
croquettes.

Cal 342 including 1/3 cup sauce per serving

Kay Newman

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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