This oven-baked version of tuna croquettes contains less fat, but all the flavor and crunch of traditional croquettes.
1. On piece of wax paper toss together 1/2 cup of the KELLOGG’S CORN FLAKES crumbs and oil. Set aside.
2. In medium bowl combine egg, mustard, salt and pepper. Stir in onion and carrot. Add tuna and the remaining 1/2 cup cereal crumbs. Toss just until mixed. Shape mixture into eight 3/4-inch-thick patties. Lightly coat with cereal-oil mixture. Place on greased baking sheet.
3. Bake, uncovered, at 425°F for 5 minutes or until lightly browned. Turn. Bake at 425°F about 5 minutes more or until golden.
4. Serve patties warm with tartar sauce or mayonnaise mixed with relish.