TunisianBanatage (tuna potato croquettes)
Banatage: crisp breaded Tunisian potato croquettes with a tuna and parsley filling
Golden, crunchy outside and soft inside, banatage are mashed-potato croquettes hiding a spoon of tuna, parsley and harissa, rolled in breadcrumbs and fried. They come out during Ramadan beside the brik and chorba, are tucked into lunchboxes and are a favourite with children all over Tunisia. Leftover mash works well, as long as it is firm. Serve them hot with lemon wedges, a salad or a dab of harissa. Chef's tip: dry the boiled potatoes in the hot pan for a minute before mashing; wet, watery mash is the usual mistake and makes croquettes that split open in the oil.
- Prep
- 30 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 480 kcal
Ingredients
For the potato
- 1 ¾ lb floury potatoes
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 pinch ground turmeric
For the filling
- 5 ½ oz tuna in olive oildrained and flaked
- 3 tbsp flat-leaf parsleyfinely chopped
- ½ small onionvery finely chopped
- 1 tsp harissa
For the coating
- 1 ¾ oz plain flour
- 2 eggsbeaten
- 4 oz dried breadcrumbs
- 3 ¼ cups vegetable oilfor frying
- 4 lemon wedges (optional)to serve
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Method
0/8 doneStep 1: Boil 1 ¾ lb floury potatoes whole in their skins in salted water for 20 to 25 minutes until a knife slides in easily.
25 minStep 2: Drain, peel while hot and return to the hot pan over a low heat for 1 minute to steam off moisture. Mash until smooth and leave to cool for 10 minutes.
11 minStep 3: Mix the mash with 1 egg, 1 tsp salt, ½ tsp black pepper and 1 pinch ground turmeric into a firm dough.
Step 4: In another bowl, mix 5 ½ oz tuna in olive oil, 3 tbsp flat-leaf parsley, ½ small onion and 1 tsp harissa.
Step 5: Take a 60 g ball of potato, flatten it in your palm, put a teaspoon of filling in the middle and close the potato around it, shaping an oval. You should get about 12.
Step 6: Roll each croquette in 1 ¾ oz plain flour, then dip in 2 eggs and roll in 4 oz dried breadcrumbs. Chill for 15 minutes to firm up.
15 minStep 7: Heat 3 ¼ cups vegetable oil in a deep pan to 350°F. Fry 4 at a time for 3 to 4 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
12 minStep 8: Serve hot with 4 lemon wedges if you like.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 20 g
- Carbs
- 57 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does banatage (tuna potato croquettes) take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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