Tuna Croquettes

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Tuna Cutlets or Croquettes by Ashley of myheartbeets.com

Tuna Croquettes or cutlets are like fancy fish sticks for adults. These tuna croquettes are sweet, spicy and incredibly flavorful. They’re shallow fried in ghee and have a delicious, buttery and crispy crust.

Whatever you call them – croquettes, cutlets, or tikkis – they make for the perfect appetizer. These little fried patties are a finger food and they’ll have you and your guests/family wanting more. If you eat beef, you should try my beef cutlet recipe – those take a little more prep work though whereas these tuna cutlets are incredibly easy to make.

This somewhat fancy looking appetizer is made with a couple cans of tuna fish. I know – canned tuna doesn’t sound fancy, right? I’m pretty sure once you make this, you’ll never look at canned tuna the same way again.

These patties – fried in ghee – taste unbelievable. I made them on a night when Roby had a friend over to play video games (Roby is my husband… not my child – in case the “playing video games” threw you off. Apparently you never outgrow them). Anyway, Rob’s buddy told me that he wasn’t a fan of tuna but said he’d take a bite… let’s just say I think he’s now a fan of tuna – or at least, of these cutlets 🙂

Tuna Cutlets or Croquettes by Ashley of myheartbeets.com

You can use whatever canned tuna you’d like for this dish but I suggest wild planet tuna. Their tuna is sustainably caught and when you open the can, you’ll see a nice piece of tuna steak inside. My Costco store sometimes carries wild planet but you can also buy this brand online (I suggest buying in bulk because individual cans are expensive). If you have any other suggestions for brands of canned tuna to look out for please let me know in the comments.

So, when you make this dish, you can use either use white potatoes or sweet potatoes to help hold the patties together. I typically use sweet potatoes because I always have them at the house. The thing with sweet potatoes is that they don’t hold up quite as well as white, so you’ll need to refrigerate the patties to help them firm up so that you can dip them in the egg and then into the almond and tapioca flour mixture.

After you’re done frying the cutlets, you’ll have perfectly golden brown patties ready for eating.

This is one of the many delicious recipes in my eBook, South Asian Persuasion so if you’re looking for healthy paleo-friendly recipes with a lot of flavor, then be sure to check it out!

Tuna Croquette Canned Tuna

Tuna Croquette Canned Tuna

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Ingredients
 

Instructions
 

  • Bake sweet potatoes in an oven at 400 degrees for 40 minutes or until tender. Set aside and let cool.
  • Melt ghee in a saute pan over medium heat. Add onions, garlic, ginger and Serrano pepper and saute for 5-6 minutes, or until the onions begin to turn golden brown.
  • Add the spices, stir-fry for 30 seconds, then pour the mixture into a large bowl along with the tuna and 1 cup of mashed sweet potato and mix well.
  • Roll the mixture into flat little oblong shaped patties.
  • Put the patties in the fridge overnight (or for at least a few hours) to help them retain their shape.
  • In a plate, mix the almond flour and tapioca flour.
  • Dip the patties into the whisked egg and then gently place into the almond and tapioca flour.
  • Shallow fry the cutlets in ghee in a cast iron skillet until golden. Use a fork or spatula to gently flip them over.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Natasha says

    I read in one of the comments above you can use bread crumbs instead of almond and tapioca flour. How much breadcrumbs would we need?

  2. Mehnaz says

    Hi Ashley! I’m always searching for good time recipes, and just came across yours which looks delicious. I was wondering if the almond and tapioca flour are necessary. Can they be substituted with something else?

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