Tuna And Potato Croquettes Recipe

Name: Tuna And Potato Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium, peeled potatoes; 400g corn kernels, drained; 425g can tuna, drained; 2 Tbsp finely chopped parsley; 1 1/2 cups breadcrumbs; 1/2 cup parmesan; 3/4 cup plain flour; 2 eggs; vegetable oil; tartare sauce and lemon wedges; BECHAMEL; 1 1/4 cups milk; 1 small onion, quartered; 1 bay leaf; 80g butter; 1/3 cup plain flour

Servings: persons

2 medium, peeled potatoes
400g corn kernels, drained
425g can tuna, drained
2 Tbsp finely chopped parsley
1 1/2 cups breadcrumbs
1/2 cup parmesan
3/4 cup plain flour
2 eggs
vegetable oil
tartare sauce and lemon wedges
BECHAMEL
1 1/4 cups milk
1 small onion, quartered
1 bay leaf
80g butter
1/3 cup plain flour

1
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.
2
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.
3
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.
4
Mix potato, corn, tuna and parsley into warm bechamel, stirring well. Season to taste. Chill for an hour.
5
Shape 2 Tbsp mixture into a rough log. Arrange on tray. Chill for 30 mins.
6
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.
7
In a heavy-based frying pan, heat oil on medium and cook croquettes for 5-6 mins. Drain on paper towels.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium, peeled potatoes, 400g corn kernels, drained, 425g can tuna, drained, 2 Tbsp finely chopped parsley, and more.

Yes, Tuna And Potato Croquettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna And Potato Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions