1 ¾ cups dry bread crumbs, divided
1 (6½-oz.) can water-pack tuna, drained
1 cup grated carrots
½ cup finely chopped celery
½ cup milk
2 eggs, beaten
1 tablespoon finely chopped onion
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
In large mixing bowl, combine 1 cup dry bread crumbs, tuna, carrots, celery, milk, eggs, onion, lemon juice, salt and pepper; mix well.
Shape mixture into 6 coneshaped portions; roll in remaining crumbs to coat all sides.
Place croquettes on nonstick metal tray.
Cook according to your Advantium model's cooking settings or until done.
Serve with Lemon Sauce.
Lemon Sauce In small bowl, dissolve 1 tablespoon cornstarch in 1 cup milk.
Add 2 tablespoons melted butter and ⅛ teaspoon pepper.
Place dish on glass tray.
Microwave at high (10) for 2 to 3 minutes or until thickened, stirring once.
Stir in ⅓ cup snipped fresh parsley and 1 tablespoon lemon juice before serving.