Tuna and hard-boiled egg croquettes

Preparation

Drain the tuna using a sieve.

In a large saucepan, gently fry the finely chopped onion over a medium heat with the butter and clove until golden brown, taking care not to burn the butter. Add the flour and stir constantly, toasting it lightly. Gradually add the milk, stirring constantly, until you have a bubbling, smooth mixture with no lumps of flour. Season with salt and pepper, remove the clove and add the nutmeg.

Continue stirring and cooking over a medium-low heat until the mixture begins to pull away from the sides of the saucepan. Then add the well-drained tuna and the peeled and chopped hard-boiled egg; mix together and season to taste with salt and pepper. Cover with cling film, ensuring it lies flat on the surface, leave to cool on a wire rack, then refrigerate for 6 hours.

Shape the croquettes, coat them in flour, beaten egg and breadcrumbs, and set aside in the fridge.

Heat plenty of olive oil to a medium-high heat, and fry the croquettes in small batches to prevent the oil from cooling. When golden brown, remove them onto kitchen paper to drain off any excess olive oil.