Tuna Croquettes

Transform a humble can of tuna into golden brown tuna croquettes using my quick recipe. They’re fluffy and crispy and read in 15 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 13

Total Time 15

Servings servings

Calories 154kcal

Author Arman Liew

Ingredients

2 pounds potatoes chopped
2 tablespoons cream cheese
2 cloves garlic minced
1 teaspoon smoked paprika
15 ounces canned tuna drained
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.

Video

Notes

TO STORE: Store cooled leftover patties in an airtight container in the refrigerator for 3-5 days.

TO FREEZE: I suggest freezing uncooked patties for the best texture. Once frozen, they’ll last up to three months.

TO REHEAT: Reheat in a skillet over medium heat or a preheated oven until warm.

Nutrition