INGREDIENTS
For the croquettes
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Munición La Moderna®
- 2 cans of drained tuna in water
- 1 grated carrot
- 2 egg whites
- 1/2 cup of flour
- 2 beaten eggs
- 1 1/4 cup of ground oats
- Spray oil
For the mango dip
- 1 medium-sized Manila mango in cubes
- 1 tablespoon of honey
- 2 tablespoons of lemon juice
- 1/4 cup of water
- 5 leaves of washed, disinfected, and finely chopped mint
INSTRUCTIONS
For the croquettes
- For the croquettes.
- Heat water with salt in a pot until it boils.
- Immediately add Munición La Moderna® pasta and check the cooking times marked on the package.
- Drain and set aside.
- Mix the pasta with tuna, carrot, and egg whites in a bowl until integrated and a mixture is formed.
- Take a portion of the mixture with a spoon and compact it with your hands to give it a croquette shape; repeat with the rest of the portions.
- Cover the croquettes with flour, then dip them in beaten egg and coat them with ground oats.
- Place them on a baking sheet with parchment paper, spray them with oil, and bake for 10 to 12 minutes or until the croquettes turn golden brown.
For the mango dip
- Blend mango pulp with honey, lemon juice, and water until a smooth and homogeneous consistency is obtained.
- Pour the dip into a container and mix with mint leaves.
- Serve the croquettes and enjoy with mango dip.
