Tuna and Potato Croquettes with Cheese

Prep Time: 1 hr 5 mins | Chill Time: 1 hr | 6 Servings

Oversized, stuffed with oozing cheese, and packed with protein-rich tuna, these croquettes are extra in every sense of the word. To make stuffing and shaping the croquettes easier, compress the shredded cheese into a ball before placing it in the center of the croquette mixture. Take your time when frying these magnificent morsels – use a moderate heat and brown them slowly and evenly to ensure they are cooked through all the way to their gooey centers.

Bumble Bee Seafood

Tuna and Potato Croquettes with Cheese

Prep Time: 1 hr 5 mins | Chill Time: 1 hr | 6 Servings

Oversized, stuffed with oozing cheese, and packed with protein-rich tuna, these croquettes are extra in every sense of the word. To make stuffing and shaping the croquettes easier, compress the shredded cheese into a ball before placing it in the center of the croquette mixture. Take your time when frying these magnificent morsels – use a moderate heat and brown them slowly and evenly to ensure they are cooked through all the way to their gooey centers.

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Ingredients

Ingredients:
  • 2 pouches (10oz total) Bumble Bee Chunk Light Tuna
  • 1⁄2 lb red potatoes, peeled
  • 1 tablespoon plus 1⁄2 teaspoon salt, divided
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄4 teaspoon ground black pepper
  • 2 tablespoons green onion, chopped
  • 1 cup plus 3 tablespoons bread crumbs, divided
  • 2 eggs, divided
  • 3⁄4 cup shredded mozzarella cheese
  • 1 cup preferred vegetable oil, for frying

Directions

Place potatoes and 1 tablespoon salt in a medium pot and cover with cool water. Bring to a boil over medium-high heat and cook until tender enough to easily pierce with a fork, 15-20 minutes. Remove from the heat, drain and let cool.

In a large mixing bowl, mash the potatoes. Add the tuna, garlic powder, onion powder, black pepper, remaining 1⁄2 teaspoon salt, green onion, 3 tablespoons bread crumbs, and 1 egg. Mix well to combine.

Take 1⁄3 cup of the mixture in the palm of your hand and flatten it. Place about 1 heaping tablespoon of cheese in the center and fold the mixture around the cheese to seal it, forming an oblong croquette.

In a shallow dish, beat remaining egg. On a separate dish spread out remaining 1 cup of breadcrumbs. Run the croquettes, one at a time, through the egg and then coat with breadcrumbs all around. Place them on a pan lined with parchment paper, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.

Remove the croquettes from the refrigerator. In a frying pan, heat oil over medium-high heat. Fry the croquettes in batches so as to not overcrowd the pan, turning them occasionally, until golden brown on all sides, 7-9 minutes. Reduce the heat if needed to prevent burning. Transfer to a dish lined with paper towels to drain.

Serve warm.


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