Tuna Croquettes
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Transform a humble can of tuna into golden-brown tuna croquettes with my quick recipe. They’re fluffy, crispy, and ready in 15 minutes.
Did you know that pairing mashed potatoes with canned tuna is literally the best combination ever? Well, friends, allow me to enlighten you. Tuna croquettes and tuna patties were both staple dinners in my household. While patties were made more often, whenever we had leftover potatoes on hand, they’d be turned into croquettes.
The canned tuna is mixed with mashed potatoes, seasonings, and breadcrumbs, then pan-fried until the mixture forms thick, fluffy croquettes.
The trick to making the best croquettes is to drain all the liquid from the tuna. This not only helps them hold their shape but also keeps them crackling-crisp on the outside yet flaky and moist in the center.
Table of Contents
Why I love this recipe
- Budget-friendly. The two main ingredients of this recipe are canned tuna and potatoes, making them very budget-friendly and perfect for feeding a crowd.
- Quick to make. Provided you have leftover mashed potatoes from the night before, this recipe will take mere minutes.
- Freezable. I always keep a bag of croquettes in my freezer. They reheat well and make the perfect quick lunch or late-night snack.
- Versatile. Serve them with poached eggs for a twist on the classic benny, use them in sandwiches, or serve them as an appetizer with some spicy mayo. There are no wrong answers.
Key Ingredients
Here’s what goes into this tuna croquettes recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Tuna. Canned and with as much liquid removed as possible- the tuna should feel dry and flaky. Personally, I prefer albacore tuna because it’s healthier and has a better flavor.
- Potatoes. I used russet potatoes, which are starchy and better for mashing.
- Cream cheese. To mix in the mashed potatoes. It keeps things smooth and melts into the potatoes as they fry.
- Garlic. Minced. Add more or less depending on how garlicky you want them.
- Parsley. Finely chopped. Some will be mixed in the tuna mixture, and the rest will be garnish.
- Smoked paprika. For a deeper, smoky flavor.
- Breadcrumbs. For the crunchy breading. I used a mix of regular and panko bread crumbs for extra texture.
- Eggs. To help the breading stick. 1-2 large eggs should do the trick.
- Oil. To fry the croquettes. Any neutral-flavored cooking oil will work, such as vegetable or canola oil.
How to make tuna croquettes
Step 1- Make mashed potatoes. Boil the potatoes in salted water until tender. Drain the potatoes, transfer them to a large bowl, mash them, add, and fold in the cream cheese.
Step 2- Add the tuna. Fold in the garlic, smoked paprika, tuna, and parsley.
Step 3- Prep the dredging stations. In one bowl, add the eggs, and in a separate bowl, add both kinds of breadcrumbs.
Step 4- Dredge. Shape the tuna mixture into thick patties. Dip them in the egg mixture, followed by the breadcrumbs.
Step 5- Fry. Add an inch of oil to a non-stick skillet over medium heat. Once hot, cook the patties, flipping regularly until golden brown. Transfer them to a plate lined with paper towels and repeat with the remaining croquettes. Garnish with parsley.
Step 6- Drain and serve. Transfer them to a plate lined with paper towels and repeat with the remaining croquettes. Garnish with parsley.
Arman’s recipe tips
- Tuna patties falling apart when you dredge them? This happens to me sometimes, and it’s usually due to the mashed potato texture. Just pop the mixture in the fridge for 20 minutes to firm up.
- Use an ice cream scoop or a 1/4 measuring cup to make equal-sized patties- this ensures they all cook at the same rate.
- Make sure the oil is hot. If it isn’t, the patties will soak up too much oil and become soggy rather than crispy. To test the oil temperature, carefully drop 1-2 drops of water in the pan. If it sizzles, it’s hot enough to fry. You can also use a meat thermometer and check that it is 350-375°F.
- Don’t crowd the pan. Too many patties will drop the oil temperature, and you’ll have the problem I just mentioned. I usually fry no more than 3-4 patties at a time.
Variations
- Swap the tuna. Use other types of canned fish (like my salmon croquettes!) or even canned chicken.
- Mix-ins. For a brighter flavor, fold in finely chopped red onion or add a squeeze of fresh lemon juice.
- Fresh herbs. Swap parsley with fresh dill, cilantro, chives, or basil.
- Dipping sauce. Try my hot honey, garlic yogurt sauce, or tartar sauce.
Storage instructions
To store: Store cooled leftover patties in an airtight container in the refrigerator for 4-5 days.
To freeze: I suggest freezing uncooked patties for the best texture. Once frozen, they’ll last up to three months. You can just cook them from frozen, just add an extra 4 to 5 minutes per side.
Reheating: Reheat in a skillet over medium heat with a tablespoon of water or a preheated oven until warm (350°F).
Frequently asked questions
If you don’t want to use eggs, mix equal parts of flour and water. Dredge the patties in this flour slurry before coating them in breadcrumbs.
Your patties likely fell apart because there was too much moisture in the mixture, because you used warm potatoes, or because the oil wasn’t hot enough. If the tuna mix is too moist, refrigerate it for 20 minutes, then add breadcrumbs to the mixture and fry in sizzling oil.
Tuna Croquettes
Video
Ingredients
- 2 pounds potatoes chopped
- 2 tablespoons cream cheese
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 15 ounces canned tuna drained, tuna should be super flaky and dry
- 2 tablespoons parsley chopped
- 2 large eggs beaten
- 1/2 cup panko bread crumbs
- 1 cup breadcrumbs
- 1/2 cup oil to fry
Instructions
- Boil the potatoes in salted water until tender, around 10 minutes. Drain the potatoes and mash until smooth.
- Mix through the cream cheese then fold through the garlic, smoked paprika, tuna, and parsley until combined.
- In one bowl, add eggs, and in a separate bowl, add the two kinds of bread crumbs.
- Shape the tuna mixture into thick patties. Dip them in the egg mix, followed by the breadcrumb mix.
- Add an inch of oil into a non-stick pan and place over medium heat. Once hot, cook the tuna croquettes in batches, turning regularly until golden brown, around 5 minutes.
- Repeat the process until all the croquettes are cooked. Sprinkle with parsley and serve immediately.
Notes
Nutrition
More canned tuna recipes
- Healthy tuna salad– My most-made canned tuna recipe, and the one I come back to every week for a fast, high-protein lunch.
- Smoked tuna dip– The recipe that convinced my partner canned tuna belongs on a charcuterie board.
- Tuna casserole– A proper comfort food dinner that skips the soup mix and noodles.
!bsolutely delicous
Love the recipes. I was looking for more to do with tuna. I’m cooking tuna with grits and eggs for breakfast. It actually tastes great!
Thank you for the recipe for tuna croquettes, and I definitely will cook it.
Love to hear that, Benita- that breakfast sounds delicious! 🙂
Could I do this with canned salmon?
Absolutely!
These sound so good. But is there any way to cook them in an air fryer or oven?
Yes! Air fry at 200C/400F for 12-15 minutes, flipping halfway through 🙂