Ingredients
2 tablespoons mayonnaise2 tablespoons sour cream1/4 cup finely chopped cucumber1 green onion, chopped1/8 teaspoon dill weedCROQUETTES:2 large eggs, lightly beaten1 pouch (6.4 ounces) light tuna in water1 small carrot, grated1/2 cup seasoned bread crumbs, divided1 green onion, chopped1 tablespoon minced fresh parsley1/8 teaspoon pepper2 tablespoons canola oil
Preparation
In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving.
In a small bowl, combine eggs, tuna, carrot, 1/4 cup bread crumbs, green onion, parsley and pepper. Shape into twelve 2-in. logs; roll in remaining 1/4 cup bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.
