Tinapa Croquettas By Chef Gene Gonzalez


  1. Mix tinapa and chopped egg with potato then add butter and put cream.
  2. Add nutmeg and season with salt and pepper. Add peas then Chill.
  3. Using a spoon, form chilled mixture into oval shapes then coat with flour. Dip in egg whites and coat again in flour and egg whites. Roll in breadcrumbs to seal very well.
  4. Deep fry in hot oil.

Makes 3-4 servings.