These crispy tuna croquettes are perfect for an economical and nourishing meal. The potatoes add a soft texture while the tuna, dill, and Dijon mustard add a lot of flavor. Served with a salad or lemon sauce, they please both children and adults.
Ingredients
- medium-sized potatoes, peeled and cut into cubes
- canned tuna (170 g each), drained
- mayonnaise
- Dijon mustard
- fresh dill
- salt
- pepper
- beaten egg
- panko breadcrumbs
- vegetable or canola oil for frying
Instructions
- Cook the potatoes in a pot of salted water until they are tender, about 15 to 20 minutes.
- Drain and mash the potatoes.
- In a large bowl, mix together the mashed potatoes, drained tuna, mayonnaise, Dijon mustard, dill, salt, and pepper until you get a homogeneous mixture.
- Let the mixture cool in the refrigerator for 15 minutes to make it easier to shape.
- Form about 12 to 16 equal-sized patties.
- Dip each patty into the beaten egg and then coat with panko.
- Heat oil in a large skillet over medium heat.
- Cook the patties for 3 to 4 minutes on each side or until they are golden brown and crispy.
- Note: For a lighter version, the patties can be baked in a preheated oven at 425 °F for 20 to 25 minutes, flipping them halfway through cooking. They freeze very well after cooking.
