Tuna Croquette


  • 1 Pound Russet or Idaho Potatoes (about 3 medium size make a pound)
  • 1 Can Tuna in Oil
  • 2 Eggs
  • 1 Tbsp Parsley, minced
  • 1 Cup Bread Crumbs
  • 2 Tbsp Ketchup, and extra for dipping
  • 1 Cup Canola Oil (or any cooking oil you prefer)
  • 1 Tsp Salt and 1/2 Tsp Freshly Ground Black Pepper


  1. Peel and cut in 1 inch pieces the potatoes and cook in salted boiling water until tender. Once cooked, pass through a potato masher or mash them anyway you can till smooth in a bowl.
  2. Mix well the potato, tuna, 1 egg, ketchup, salt and pepper.
  3. Heat the oil. Whisk the other egg in a bowl and in another bowl add in the bread crumbs. Dip the croquettes in the egg first then the bread crumbs and pan fry till golden brown. When cooked place croquettes on a plate lined with paper towels to drain excess oil and serve with ketchup.
  4. Enjoy.


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