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Mashed potato, tuna, paprika, garlic, onion and more combine to make this fantastic tuna croquette recipe. Tuna croquettes are easy party appetizers and they are perfect if you want to make hot seafood appetizers for a buffet or another kind of event. This tuna croquette recipe is simple to make and it goes beautifully with a creamy dipping sauce - perhaps a chili sauce recipe or a lemon mayonnaise recipe.
If you are in a rush, you do not have to chill the croquettes in the refrigerator before cooking them but chilling them does help them to stick together and if you are worried about them falling apart when you cook them, it is a good idea to chill them.
Tuna croquettes make great appetizers but you can also serve them with French fries and a salad and make an entree out of them if you want to. This recipe makes fifteen but you can halve it or double it, depending on how many people you are serving and whether you are making appetizers or a main meal. The fresh parsley in the tuna croquette recipe really suits the potato and tuna flavors and turns these easy tuna croquettes into gourmet ones.
2 tablespoons warm milk
2 chopped cloves garlic
1 teaspoon sweet paprika
1 tablespoon olive oil
2 teaspoon lemon juice
2 lbs peeled, chopped potatoes (maybe Spunta, Golden Delight or Desiree)
1 yellow onion, finely chopped
2 tablespoons finely chopped parsley leaves
1 lb canned tuna in brine, drained
¾ cup breadcrumbs
2 eggs, lightly beaten
Arugula leaves, to serve
Olive oil, for shallow frying
Bring the potatoes to a boil over a medium heat, and then simmer them until tender. Drain them and return them to the pan. Add the milk and mash them until smooth.
Transfer the mashed potato to a bowl.
Heat the olive oil in a nonstick skillet over a medium heat, and then add the onion. Cook it until soft. This should take about 4 minutes.
Add the paprika, garlic, and lemon juice and cook for a minute.
Add the tuna, parsley and onion mixture to the mashed potato and mix well.
Put the breadcrumbs in one dish and the eggs in another.
Shake ¼ cup of tuna and potato mixture at a time into sausage shapes.
Dip the croquettes into the egg and then into the breadcrumbs.
Chill the croquettes for half an hour in the refrigerator.
Fill a frying pan ⅓ full with oil and heat it over a medium heat.
Cook the croquettes, a few at a time, for 3 or 4 minutes or until they are golden brown.
Serve them hot with arugula leaves and a chili dipping sauce.
For a wonderful dipping sauce for this recipe see our dip recipe section: Ancho Chili Dip Recipe - Poblano Chili Dip Recipe
Hot, tasty, and covered in crisp breadcrumbs, these wonderful tuna croquettes are guaranteed to be popular at your party. Easy party appetizers like these are always appreciated by hungry guests. Serve them on a bed of arugula leaves with a colorful dip for the best results. A creamy chili dip is especially nice with the tuna and potato flavor. The croquettes have a very mild flavor so a lively dip really makes them delicious. Serve these tuna croquettes hot or warm for the best results. You can make patty shapes rather than sausage shapes if you like.