Best Tuna Potato Croquettes Recipes

TUNA POTATO CROQUETTES

Steps:

• Partially mash potatoes in a bowl with a fork until they begin to hold together.
• Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
• Shape into four 1/2-inch-thick patties.
• Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes.
• Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.

TUNA-STUFFED POTATO CROQUETTES

Steps:

• Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl; mash until smooth. Refrigerate 1 hour or until chilled.
• Meanwhile, heat 2 tsp. oil in medium skillet on medium heat. Add peppers, onions, garlic and oregano; cook 5 min., stirring occasionally. Remove from heat. Stir in tuna, cheese and 2 Tbsp. olives.
• Heat remaining oil in medium saucepan to 375ºF. Using lightly floured hands, shape potato mixture into 8 (3-inch) balls, using about 1/3 cup potato mixture for each. Make large indentation in center of each; fill with about 1/4 cup tuna mixture, pressing tuna mixture into center of ball to completely enclose filling. Re-roll into balls, if necessary. Beat egg in small bowl; place flour in separate bowl. Dip potato balls, 1 at a time, in egg, then roll in flour until evenly coated.
• Add potato balls, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain on paper towels. Mix remaining olives and mayo. Serve with the warm potato balls.

TUNA AND POTATO CROQUETTES

Steps:

• Cut potatoes into cubes. Place in a small saucepan of salted water. Bring to boil on high. Cook 4-5 mins until just tender. Drain. In a saucepan combine milk, onion, and bay leaf. Bring to boil on medium. Remove from heat. Set aside 5-10 mins to infuse flavours. In a saucepan, melt butter on high. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into a jug. Gradually whisk milk into flour and butter mixture until smooth. Return to medium heat and cook, stirring constantly, until mixture boils and thickens. Simmer 1-2 mins. Season. Mix potato, corn, tuna and parsley into warm béchamel, stirring well. Season to taste. Chill for an hour. Shape 2 Tbsp mixture into a rough log. Arrange on tray. Chill for 30 mins. In a shallow dish, combine breadcrumbs and parmesan. Carefully coat croquettes in flour, then dip in egg and roll in breadcrumbs. Chill for 10 mins. In a heavy-based frying pan, heat oil on medium and cook croquettes for 5-6 mins. Drain on paper towels.