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This Southern Tuna Croquette recipe is easy to prepare but savory and delicious.
I must tell you I am a true fan of salmon patties, but with the cost of food going up, it seemed more feasible to substitute tuna for salmon. This recipe is sure not to disappoint.
You can use any brand of tuna you like; make sure it is in water and drained.
Regarding veggies in your croquettes, you can use onion, bell pepper, fresh dill, cilantro, fresh herbs, green onion, mushrooms, shredded carrots, and so on. It is all up to your personal preference.
When it comes to bread crumbs, you can substitute them for saltine crackers or toast. I usually purchase the plain flavor, but by all means, experiment around with the different flavors of bread crumbs. Remember, this is your masterpiece!
You should be able to make 7-8 patties. Me using three different vegetables helped to stretch out my patties, and I was able to make 8.
I had to learn that you NEED your grease hot enough when you put the tuna croquettes in when they start cooking; it lessens the chance of them falling apart.
A neat trick is to pat out your patties and as the frying pan is heating, put them in the refrigerator for 5-10 minutes so they can get a little firm.
Once your tuna croquettes are finished cooking, put them on a paper towel so the oil can drain for a few minutes.
Southern Tuna Croquettes
- 2 12 oz cans tuna in water (drained)
- 1 1/2 cup bread crumbs
- 1 tbsp garlic powder
- 1 tsp old bay seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1/2 bell pepper (diced)
- 1/2 sweet onion (diced)
- 1 stalk celery (diced)
- Stir all your ingredients together in a bowl. Pat out your tuna patties; you should be able to make eight.
- Preheat your pan and add just enough vegetable oil to cover the bottom.
- Cook on each side for 5 minutes.Enjoy!
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