Prep Time: 10 Mins | Cook Time: 40 Mins | Freeze Time: 10 Mins | Total Time: 1 Hr | Yield: 4 Servings
These delicious treats are incredibly delicious! You can serve them as appetizers or as a side dish for your main course! This recipe is pretty easy to prepare. You can air fry them or cook them in the oven. This is surely a must-try recipe!
Ingredients:
olive oil spray
1 large Egg, beaten
3/4 c plain or gluten-free panko
2 tablespoons light mayonnaise
1/4 c chopped parsley
1 large 10 oz. russet potato, peeled and cut into small cubes
lemon wedges, for squeezing
2 tablespoons minced red onion
2 5 ounces Canned tuna, drained and flaked apart
1 tablespoon Dijon
1 tablespoon fresh lemon juice
tartar sauce, optional for serving
3/4 teaspoon kosher salt and black pepper, to taste
Directions:
In a pan, add the potatoes and enough water to submerge them.
Place the pan on the stove and turn the heat to medium-high. Cook the potatoes for 15 to 18 minutes or until they are fork-tender. Drain and put them into a large mixing bowl.
Add red onion, tune, lemon juice, salt, pepper, parsley, mayonnaise, and Dijon mustard into the bowl with the mashed potatoes. Stir everything until well combined.
Put the bowl with the potato mixture in the freezer to chill for about 10 minutes.
Remove the bowl from the freezer, then make 8 logs out of the mixture.
In a mixing bowl, crack an egg and beat until creamy. In another bowl, add the breadcrumbs.
Coat each log with the beaten egg and breadcrumbs. Shake off any excess.
To Air Fry:
Place the Tuna Croquettes in the air fryer and cook for about 10 minutes or until they turn golden brown. Make sure to flip them over after 5 minutes to cook the other side.
To Cook in the Oven:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Place the Tuna Croquettes onto a baking tray. Place them in the preheated oven and bake for about 22 to 24 minutes or until golden brown. Make sure to flip them halfway through the cooking time to evenly cook all sides.
Serve and enjoy!
Note:
Feel free to use chives or dill instead of parsley.
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