I usually make these little gems, when I have left over mashed potatoes from a baked dinner and they make perfect sized irresistible little nibbles to go with any beverage of your choice. Tuna Croquettes ? They are just the fancy sounding name for mini Tuna Fish Cakes, and deliciously crunchy. For another crunchy goodness, check out my recipe for Sweet Corn Fritters and Sweet Potato Fritters.
Croquettes is derived from the French word for crunch, and can be anything from meat and fish to cheese, even veggies which are formed into little shapes and pan fried until crunchy. I like to make these ahead, and then just freshen them up in the oven to warm them up and they’re good. They also make a great picnic fare, eaten cold. Best of all, they make use of pantry/fridge staples and comes together in no time.
What you need to make Tuna Croquettes
- Canned Tuna, Canned Corn,Onion, Plain Flour, Salt & Pepper,Paprika, Egg, Stock Powder (like Vegeta)
- Cold Mashed Potato – This is the binder that holds the croquettes together, so it does not crumble. Left over mash is perfect to use as long as the mash is not too watery. No mashed potatoes? Boil about 3 potatoes until fork tender and mash with fork until smooth. Season with salt and pepper. Use cold.
- Herbs – Dill is really nice with tuna, so is Coriander and Parsley. I sometimes use a combination, whatever I have, so if you don’t like dill for example, you can use whatever herb of your choice.
- For Crumbing – You need 1 egg, Plain Flour and Panko or the finer Bread Crumbs
How to Tuna Croquettes
- Mix together all the ingredients for the croquettes until well combined.
- Form into little croquette shapes or into mini patties. I make them about 2 1/2 by 1 inch thick, but it’s up to you.
- Dredge in plain flour, dip in beaten egg, then coat in bread crumbs. For less mess, use one hand to flour and dip in egg and use the other hand to coat bread crumbs. This way you have a ”clean” hand all the time. Set aside crumbed croquettes in the fridge for about 30 minutes to chill and firm up.
- This is how I do my crumbing: I take a baking sheet pan and place plain flour on one side and the crumbs on the other. Coat with flour, dip in egg then roll in the breadcrumbs in the same pan. Less items to wash up.
- Fry on both sides on medium heat until golden and drain in paper towels.
Tuna Croquettes
16
servings15
minutes20
minutesCrunchy and Delicious Nuggets of Tuna and Corn
Ingredients
1 x 425g tuna in brine,drained
1 cup mashed cooked potatoes
1 x 125g can of corn kernels,drained
1 small onion, finely diced
1 egg, beaten
3 tablespoons plain flour
1 teaspoon stock powder,such as Vegeta,optional
1 teaspoon paprika powder
A few sprigs of herbs like dill,parsley,coriander , shallots or a combination finely chopped
Salt and pepper to taste
Cooking oil, for shallow frying
- Crumbing
1 egg,beaten and mixed with 2 tablespoons of water
Plain flour
Panko or Regular Bread Crumbs
- To serve
Lemon Wedges
Mayo with Chopped Dill
Sweet Chilli Sauce
Directions
- Combine all the ingredients for croquettes in a bowl. Season with salt and pepper to taste.
- Form into croquette shapes or even small round patties if you prefer.
- Roll each in plain flour, then beaten egg and finally coat in breadcrumbs. Set aside in the fridge for at least 30 minutes to firm up.
- Heat oil in a frying pan on about half and inch deep. When the oil is hot enough, fry croquette pieces in batches until golden brown. Flip and fry on the other side. Drain in paper towels.
- Serve with mayo with dill or store bought sweet chilli sauce.
Notes
- Enjoy hot or cold
