Tuna Croquettes with Mushroom Sauce

Ingredients

1 oz flour
1 oz butter
¼ pint milk
1 (6 ½ oz) can tuna fish
4 gherkins
Salt and pepper
1 egg (beaten)
1 oz golden breadcrumbs
Deep fat for frying
1 (10 ½ oz) can of condensed cream of mushroom soup
4 slices of fried bread

1. Place flour, butter and milk in a saucepan, heat, whisking, continuously, until sauce thickens.
2. Flake the tuna fish and add two of the gherkins, finely chopped. Fold into the sauce. Season to taste with salt and pepper.
3. Divide into four equal portions. Shape into round cakes, using floured hands. Dip into beaten egg and coat in crumbs. Place in the fridge or cool place for half an hour.
4. Fry in deep fat until golden brown. Drain.
5. Meanwhile, blend the soup with only ½ can of water and heat almost to boiling point.
6. Serve each croquette on a slice of fried bread, garnished with a slice of gherkin. Serve the sauce separately.

NB
This also very tasty made with salmon instead of the tuna.

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