Go Back
Tuna Croquettes

TUNA CROQUETTES

Print Recipe
Author Jehan Powell

Ingredients

  • 2 – 5 oz cans tuna in water drained
  • ¼ cup red onion finely diced
  • 1 cup mashed potato
  • ½ tsp lemon juice
  • ½ tsp black pepper
  • 1 scallion finely chopped
  • 1 ½ tsp crushed garlic
  • 1 tsp salt
  • 1 tsp chopped parsley
  • 1 beaten egg
  • ½ cup flour
  • Oil for frying

Instructions

  • In a bowl mix tuna, red onion, mashed potato, lemon juice, black pepper, scallion, garlic, salt and parsley.  Add beaten egg and mix to combine.
  • To form the croquettes, roll about 2 tbsp of mixture between your palms then place on a plate lined with parchment paper.
  • Place into the fridge for half an hour so that it can become firm.
  • Place flour into a plate then roll each tuna croquette in the flour to lightly coat.
  • Heat oil in a skillet; when oil is hot, fry the tuna croquettes over medium heat until golden brown on both sides.
  • Place on a plate lined with a paper towel to drain excess oil.  Serve warm.
  • Saving some for later? Store in Rubbermaid Brilliance containers and put in the fridge!