15 Minute Tuna Croquettes Crispy Fluffy

Need to jazz up a can of tuna? You’ll love my healthy tuna salad, smoked tuna dip, and tuna casserole. Did you know pairing mashed potatoes with canned tuna is literally the best combination ever? Well, friends, allow me to enlighten you. By mixing the two along with seasonings and breadcrumbs, then pan-frying them, you’re guaranteed thick, fluffy croquettes. They’re crackling crisp on the outside yet flaky and moist in the center.

Why I love this recipe

Budget-friendly. The two main ingredients of this recipe are canned tuna and potatoes, making them VERY budget-friendly and perfect for feeding a crowd. Quick to make. Provided you have leftover mashed potatoes from the night before, this recipe will take mere minutes. Freezable. I always keep a bag of croquettes in my freezer. They reheat well and make the perfect quick lunch or late-night snack. Versatile. Serve them with poached eggs for a twist on the classic benny, use them in sandwiches, or serve them as an appetizer with some spicy mayo. There are NO wrong answers.

Ingredients needed

Tuna. Canned and with as much liquid removed as possible. Personally, I prefer albacore tuna because it’s healthier and has a better flavor. Potatoes. I used russet potatoes, which are starchy and better for mashing. Cream cheese. To mix in the mashed potatoes. Garlic. Minced. Add more or less depending on how garlicky you want them. Parsley. Finely chopped. Some will be mixed in the tuna mixture and the rest will be garnish. Smoked paprika. For a deeper, smoky flavor. Breadcrumbs. For the crunchy breading. I used a mix of regular and panko bread crumbs for extra texture. Eggs. To help the breading stick. 1-2 large eggs should do the trick. Oil. To fry the croquettes. Any neutral-flavored cooking oil will work, like vegetable oil or canola oil.

How to make tuna croquettes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Tuna patties falling apart when you dredge them? This happens to me sometimes. Just pop the mixture in the fridge for 20 minutes so it can firm up. Use an ice cream scoop. To make equal-sized patties. Make sure the oil is hot. If it isn’t, the patties will soak up too much oil and become soggy rather than crispy. To test the oil temperature, carefully drop 1-2 drops of water in the pan. If it sizzles, it’s hot enough to fry. Don’t crowd the pan. Too many patties will drop the oil temperature, and you’ll have the problem I just mentioned. I usually fry no more than 2-3 patties at a time.

Storage instructions

To store: Store cooled leftover patties in an airtight container in the refrigerator for 3-5 days.

Swap the tuna. Use other types of canned fish (like my salmon croquettes!) or even canned chicken. Mix-ins. For a brighter flavor, fold in finely chopped red onion or add a squeeze of fresh lemon juice. Fresh herbs. Swap parsley with fresh dill, cilantro, chives, or basil. Dipping sauce. Try my hot honey, garlic yogurt sauce, or tartar sauce.

To freeze: I suggest freezing uncooked patties for the best texture. Once frozen, they’ll last up to three months. Reheating: Reheat in a skillet over medium heat or a preheated oven until warm.