Tuna potato croquettes (Croquetas de papa y atún)
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Tuna potato croquettes (Croquetas de papa y atún)
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Easy recipe for tuna croquettes (croquetas de atún), these crispy fritters are made with canned tuna, mashed potatoes, and onion sofrito. Served with a green herb aioli sauce.
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Ingredients
For the potato and tuna croquettes:
- 2 large potatoes 550 grams
- 2 cans of tuna in oil 340-350 grams in total
- 1 white onion or the white parts from spring onions or scallions finely chopped, 100 grams
- 1 Stalk of Celery chopped – optional
- ½ cup of all purpose flour 60 grams
- 1 ½ cup of breadcrumbs 270 grams
- 1 egg
- 2 cups of oil for frying
- salt and pepper to taste
For the green herb aioli:
- 1 egg *see Notes below for a variation without raw egg
- ¾ cup to 1 cup of neutral oil
- 1 bunch of chopped cilantro or parsley or basil
- 2 cloves crushed garlic
- A tablespoon of lemon juice or vinegar
- salt to taste
Instructions
- Peel the potatoes and cut them into medium chunks. Next, place a medium pot on the stove over medium heat, and fill it with enough water to cover the potato chunks. Bring the water to boil, add a little bit of salt, and cook for about 10-15 minutes or until the potatoes are soft. You can test them by pricking them with a fork.
- While the potatoes are cooking you can prepare the onion and tuna sofrito. Add two tablespoons of oil – you can use the oil from the tuna – in a frying pan on medium-high heat, then add the onion and celery (if using) and cook for a few minutes or until the onions are soft and translucent.
- Add the tuna and continue cooking for 3-5 minutes, add a little salt and pepper to taste. Then remove the mixture from the pan and let it cool down.
- Put the potatoes through a potato ricer to turn them into puree. You can use a fork or masher if you prefer croquettes with a more rustic texture.
- In a bowl, mix the mashed potatoes, tuna and onion sofrito, ¾ cup of breadcrumbs (save the rest for breading), and salt/pepper to taste. Knead this mixture until it has a smooth consistency. If it feels too wet, you can add a little more breadcrumbs. The mixture should easily come off your hands.
- Next form the croquettes. Divide the dough mixture into 14 equal portions; each croquette should weigh approximately 1.5 ounces or 40 grams. You can form the croquettes in the shape you prefer: in the classic cylindrical or oval shape, in balls or spheres, or even in a flattened round patty shape.
- For breading the croquettes, you will need: a flat plate with ½ cup of flour (and a pinch of salt), a small bowl with the well-beaten egg (also with a pinch of salt), and another flat plate with the rest of the breadcrumbs.
- Take the croquettes one by one, and gently dredge them with the all-purpose flour, then dip each one in the bowl with the beaten egg mixture and finally coat them completely with breadcrumbs.
- When frying the croquettes, add 2 cups of oil to a small or medium sized pot, and turn the stove on to medium heat until the oil reaches 350F or 175C. When the oil is at the indicated temperature, carefully add the croquettes in batches of three or four depending on the capacity of the pot. Cook them for a couple of minutes on each side until they are golden brown and remove them.
- Place the fried tuna croquettes on a plate covered with paper towels. Repeat this process until all the croquettes are fried.
- The ideal sauce for this recipe is green herb aioli, which is very easy to prepare with a blender or a mini-food processor. First, make sure that the blender is completely dry. Then put the egg in the bottom of the blender container with a pinch of salt and blend it until a foamy mixture forms. Uncover the blender, and without turning it off, add ¾ to 1 cup of oil, little by little. The oil should form a thin thread as it falls. The mixture will emulsify forming mayonnaise, at this point add the chopped cilantro (or parsley or basil), crushed garlic, lemon juice (or vinegar), salt and pepper to taste, blend again until everything is mixed. Transfer the aioli sauce in a small bowl and serve it with the croquettes. The sauce can also be prepared a few hours in advance before frying the croquettes.
- Serve the tuna croquettes with the aioli sauce.
Notes
- For an aioli sauce without raw egg, you can use store-bought mayonnaise, just blend it with the chopped cilantro (or your choice of herbs), garlic, and lemon juice. Adjust the salt to your taste.
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