Smashed Potato and Tuna Croquettes

Method

1.  Boil potatoes in salted water until cooked – there is no need to peel them. Drain and smash them with a fork. Add a dab of butter and a dollop of milk and mix with a fork until potatoes are slightly creamy but still chunky.
2. In a small pan heat the olive oil and add the spring onion, garlic and paprika. Stir until onion is soft and well coated. Add onion mixture, tuna and chutney to the potato and combine well.
3. Lightly beat the eggs and keep in shallow bowl. Put breadcrumbs in a separate bowl. Using approximately 1/4 of a cup of potato mixture (measure the first time, then measure ‘by eye’ for the others), shape mixture into a small sausage shape.
4. Dip croquette firstly into egg, then roll in fresh breadcrumbs to coat. Add to frying pan with oil over a medium-high temperature.
5. Cook in batches, turning each croquette until golden brown. Repeat for remaining croquettes. Sprinkle with parsley to serve.