Tuna croquettes

Ingredients

• 1 cantuna in water
• 2eggs
• 60 g (½ cup)breadcrumbs
• ¼ teaspoonsalt
• ⅛ teaspoondried oregano
• to tasteblack pepper
• as neededoil for frying, or cooking spray

Instructions

1. 1

   Mix the ingredients

   Combine the tuna, eggs, breadcrumbs, salt, oregano and pepper in a bowl. Mix until evenly combined and firm enough to shape by hand into croquettes.

2. 2

   Heat the pan

   Warm a frying pan and add ½ tablespoon of oil, or coat it with cooking spray.

3. 3

   Cook the croquettes

   Cook the croquettes for 3 minutes on each side.

4. 4

   Serve the croquettes

   Serve with rice or salad.

What are tuna croquettes?

Croquettes are shaped portions of a seasoned mixture, cooked until their outside is lightly browned. This Chilean-style version uses tuna, egg and breadcrumbs rather than a thick sauce-based filling.

The short ingredient list makes them practical for a quick meal, while the egg and breadcrumbs help bind the tuna into patties that can be turned in a pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 22g protein, 20g carbs, 9g fat.

The breadcrumbs provide most of the carbohydrates, while the tuna and eggs supply most of the protein. Eggs and the frying oil contribute much of the fat, with the amount depending partly on how much oil the croquettes absorb. Serve with salad or vegetables for a plate with more variety, or add rice if you would like a more substantial meal.

Getting the mixture right

Tuna: Break it up well as you mix so it is distributed throughout the patties. If the tuna is packed in water, drain it before adding it to the bowl.

Breadcrumbs: They absorb moisture and help the mixture hold its shape. Add them with the other ingredients as directed, then check that the mixture can be formed by hand.

Shaping and frying

Shape: Form the mixture into evenly sized croquettes so they cook at a similar rate. Handle them gently, particularly when transferring them to the pan.

Pan: A light coating of oil or cooking spray is all the method calls for. Give the pan time to warm before adding the croquettes.

How to check they are ready

Timing: Cook each side for 3 minutes, as directed. The outside should be browned and the centre hot; if a croquette is especially thick, allow it a little longer over moderate heat.

Turning: Flip carefully after the first side has had time to set. A thin spatula can help keep the croquettes intact.

Seasoning the mixture

Oregano: The small amount gives the tuna a gentle herbal note without dominating it. Mix it in thoroughly so the flavour is spread through the batch.

Pepper: Add it to taste before shaping. If you are unsure how much seasoning you want, start modestly and adjust the next time you make them.

What to serve alongside

Rice: A simple serving of rice makes the croquettes a more filling meal and is one of the accompaniments suggested in the recipe.

Salad: A crisp salad offers a fresh contrast to the warm, savoury patties. Either option can be served on its own or alongside the other.

Recipe notes & tips

• Drain the tuna well so excess water does not make the mixture difficult to shape.
• Mix until the breadcrumbs and seasoning are evenly distributed.
• Shape the croquettes to a similar size for more even cooking.
• Warm the pan before adding the croquettes.
• Use a thin spatula and turn them gently to help them stay intact.

Variations

• Fresh herbs: Replace the oregano with finely chopped parsley for a fresher flavour.
• Extra seasoning: Add a little finely chopped onion to the mixture for more savoury depth.
• Chilli: Mix in a pinch of chilli flakes for a gentle heat.
• Lemon: Serve with lemon wedges for a bright finish.
• Herbed salad: Pair with a green salad dressed with lemon to complement the croquettes.

Common mistakes to avoid

• Wet tuna: Excess liquid can make the mixture loose; drain the tuna before mixing.
• Uneven patties: Different sizes cook at different rates; shape them consistently.
• Cold pan: The croquettes may not brown as intended; warm the pan before adding them.
• Too much oil: The recipe calls for only ½ tablespoon or cooking spray; use a light coating.
• Rough turning: Soft croquettes can break; let the first side cook for 3 minutes and flip carefully.

How to store

Refrigerate leftover croquettes in a covered container and eat within 2 days. Reheat in a frying pan over moderate heat until hot throughout; avoid leaving them at room temperature for an extended period.

Frequently asked questions