Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.
― Marcel Proust
One of my really good friend’s mom makes the best tuna croquettes (or tuna cutlets as she calls them). They are originally from Southern India so she puts curry leaves on them, which I find really delicious!
However, I didn’t have any regular potatoes or curry leaves so I decided to try my own version of the recipe — Tuna and Sweet Potato Croquettes!
Canned tuna: It may turn some people off because there’s still conception that anything canned is really bad for you. Well, like every other type of food, it is only really bad if you eat too much of it. It actually does have a few good benefits! Also, you can try buying tuna in water or light tuna to ease your worries so they’ll have a lower sodium and mercury content.
Sweet potatoes: Croquettes are typically made with regular potatoes, but I decided to use sweet potatoes because they are healthier and less “heavy.” Also, I was getting tired of just baking them and making sweet potato fries.
Spinach: This is my attempt to substitute curry leaves. Also, adding some spinach helped put some color in the croquette filling! And more vegetables is always good!
Frying: Yes, I know, frying can be a pain sometimes. If you’re one of those people afraid of getting splattered with hot oil when frying, you’re not alone! An alternative would be to bake it in the oven at about 400 degrees Fahrenheit (or higher) for about 15 – 20 minutes. However, in my opinion, it just doesn’t have the same outside crunchiness.
Why make it?
If you have some canned tuna lying around and you don’t know what to do with it, this is a good tasty recipe to try! Also, the sweet potato and spinach provides an added “healthy” bonus.
Please let me know what you think of this Tuna and Sweet Potato Croquettes recipe! Happy cooking!
- 1 sweet potato
- 2 small cans of tuna of your choice (I used spicy tuna so I didn't have to season it!)
- Spinach, chopped finely
- 1/2 onion, chopped finely (optional)
- 1 teaspoon of ginger, grated (optional)
- 1/2 cup oil (for frying; add more or less depending on the size of your pan)
- 2 eggs, beaten
- 1/2 cup of flour
- 1 cup of bread crumbs
- salt and pepper to taste
- Boil the sweet potato (with the skin on!) in water for about 20 minutes until tender.
- Transfer to a bowl of ice or cold water and let cool for awhile.
- Meanwhile, open cans of tuna and dispose of liquids.
- Heat about 1/2 tablespoon of oil in a frying pan and saute the onions and ginger for about 2 minutes. Add the tuna and chopped spinach and cook for about 3 - 5 minutes until all the liquid is gone. Sprinkle some salt and pepper to taste. Set aside to cool.
- When sweet potato is cool enough to touch, peel the skin (it should come off easily). Mash it with a fork and combine with the tuna mixture.
- Take 2 tablespoons of the mixture and roll it into a ball. Dip in flour, beaten eggs, then bread crumbs. Repeat until all mixture is gone.
- Heat up some oil in a pan. Make sure it's deep enough to submerge half of the croquette.
- When oil is hot enough, slowly add the croquettes in the pan. Fry each side for about 3 - 5 minutes until golden brown.
- Transfer cooked croquettes to a cooling rack or a plate with a paper towel (to drain excess oil).
- Serve with ketchup.
- This makes about 10-12 croquettes. If you don't want to eat all of them at once, you can freeze some of the breaded uncooked croquettes in a freezer bag. Then fry them when you want to eat them!
- Also, an alternative to frying is baking them at the highest setting of your oven for about 15 to 20 minutes until they turn golden brown.