Bell pepper croquettes

Roast the bell peppers according to the recipe.

Heat the butter over low heat in a frying pan. Add the small chopped onion and fry for 2 minutes. Add the pressed garlic and fry another minute. Add flour and stir with a whisk until the mixture gets thicker and the colour starts to change. Take the pan from the heat and add, while stirring well, a large part of the milk. Put the pan back over low heat (keep stirring) until it thickens. Keep whipping till the mass releases from the pan (if too firm, add some milk). Add the drained pieces tuna, chopped parsley and some salt. Put the mixture in a bowl, cover with foil and let cool.

Place 1 tablespoon stuffing on the bottom part of a bell pepper and wrap firm. Seal with a cocktail stick. Put the extra flour in a bowl, the beaten eggs in another and paprika powder and breadcrumbs in a 3rd. Coat the pepper rolls with the flour and egg. Drain a little and coat with the breadcrumbs. (Freeze or) Heat the frying oil to 180°C/360°F. Fry the rolls 4 minutes until golden brown. Remove the cocktail sticks.

Serve hot.