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 minutesminutes
Cook Time 13 minutesminutes
Total Time 15 minutesminutes
Servings 12servings
Calories 154kcal
Author Arman Liew
Ingredients
2poundspotatoeschopped
2tablespoonscream cheese
2clovesgarlicminced
1teaspoonsmoked paprika
15ouncescanned tunadrained
2tablespoonsparsleychopped
2largeeggsbeaten
1/2cuppanko bread crumbs
1cupbreadcrumbs
1/2cupoilto 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.