Mix the filling
In a bowl, combine the tuna, mashed potatoes, onion, garlic, parsley, egg, mustard (if using), salt, and pepper. Mix well until it holds together. If it’s too wet, add a few tablespoons of breadcrumbs.
Shape the croquettes
Form the mixture into small logs, balls, or patties—about the size of a golf ball or 2 inches long.
Bread the croquettes
Dredge each croquette in flour, dip in the beaten egg, then roll in breadcrumbs to coat.
Chill (optional but recommended)
Place croquettes on a plate and refrigerate for 15–30 minutes. This helps them firm up and hold shape during frying.
Fry
Heat about 1 inch of oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side, or until golden brown. Drain on paper towels.
Serving Suggestions:
Serve with aioli, tartar sauce, or lemon wedges.
Pair with a crisp salad or roasted vegetables.
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