Tuna Fish Croquettes
These Tuna Fish Croquettes are a delicious way to use leftover mashed potatoes and probably the best use of canned tuna, ever!
Are Tuna Fish Croquettes a thing where you live? They are very popular in my part of the world; they’re like the most delicious way to use leftover mashed potatoes and probably the best use of canned tuna you could ever make, too!
They are so crazy easy to whip up too. All you do basically is mix your tuna in with your mashed potatoes, add a little bit of fresh herbs and spices (I like adding a little bit of chopped dill pickles to mine for a bit of an added crunch and a extra burst of flavor, too) and then shape that mixture into patties and finally, give those patties a quick coating of breadcrumbs.
All that’s left to do then is bake them and serve, traditionally with a little bit of tartare sauce. I’m telling you, these things they’re amazing, even kids totally dig them! They’re crazy creamy on the interior, crispy on the exterior and loaded with all kinds of flavor. Talk about an awesome way to get the kids to eat more fish!
To make them, combine some leftover cold mashed potatoes, drained canned tuna, fresh chives, dill, dill pickles, garlic powder, onion powder, paprika and cayenne pepper into a medium sized bowl.
Mix all those ingredients with a large spoon, until they are evenly combined, and then shape them with your hands into 4 equally sized patties. You should be looking at around 85g (3oz) per croquette.
Now prepare your “dipping” stations: a shallow bowl with some whole wheat flour, one with a beaten egg and finally, one with the panko breadcrumbs. Start by carefully dipping each patty in the flour, making sure that all sides are well coated; remove any excess flour and reshape your patty if necessary…
Next, the patty needs to get completely coated in eggs. Unfortunately, there’s no real way of doing this cleanly… your fingers will get dirty, and chances are you will need to use both your hands too, so you don’t end up destroying your delicate croquettes. So yeah, most of your fingers will get sort of breaded…
If you’re like me and despise having your hands dirty, you’ll end up rinsing and drying your hands many times during this entire process, but it’s totally worth the effort, I swear!
Once the patty is well coated in eggs, transfer it to the third and final station and cover it completely with the breadcrumbs; again, a little bit of reshaping might be needed.
And a little bit of hand rinsing/drying action, too!
Place the finished croquettes in a plate, cover them loosely with plastic film and refrigerate them for at least 2 hours, or up to overnight.
When you are ready to eat, preheat your oven to 400°F, brush a small baking sheet with olive oil and then place the refrigerated croquettes on it; delicately brush their tops with a little bit more olive oil and then place them in the preheated oven.
While that’s happening, make your tartare sauce by mixing together some homemade mayo, chopped chives, chopped dill, dill pickles, a pinch of cayenne pepper and a pinch of finely grated lemon zest.
You could very well make that tartare sauce ahead of time, like right after you’re done shaping your croquettes, if you wanted to… it’ll only benefit from sitting in the fridge for a little while. Oh, and you might want to make a little extra, too. That sauce is so good, you’ll want to put it on everything…
Be sure to keep an eye on your tuna croquettes while they are in the oven… they will need to be in there for about 25 minutes, or until golden and crispy, and you’ll want to flip them once about halfway through baking.
Serve your tuna croquettes promptly, topped with a dollop of that delicious tartare sauce and a sprig of fresh dill, if desired.
If you should ever need to reheat them, do so in a small frying pan set over medium heat. They’ll be almost as good as new…
Tuna Fish Croquettes
Tuna Fish Croquettes
- Combine the cold mashed potatoes, drained canned tuna, fresh chives, dill, dill pickles, garlic powder, onion powder, paprika and cayenne pepper into a medium sized bowl. Mix with a large spoon until well combined.
- Form into 4 equally sized patties (each should weigh about 85g) and then carefully dip each patty in the flour, then in the eggs and finally in the breadcrumbs, reshaping them as needed.
- Place the finished croquettes in a plate, cover loosely with plastic film and refrigerate for at least 2 hours, or up to overnight.
- Preheat your oven to 400°F, brush a small baking sheet with olive oil and place the refrigerated croquettes on it, then delicately brush their tops with a little bit more olive oil.
- Bake in the preheated oven for 25 minutes, or until golden and crispy, flipping once halfway through baking.
- Meanwhile, make the tartare sauce by mixing all the ingredients together.
- Serve the croquettes promptly, topped with a dollop of the tartare sauce and a sprig of fresh dill, if desired.