Crispy on the outside and tender on the inside, these tuna and potato croquettes make a fantastic quick weeknight dinner or party appetizer. Cooking them in the air fryer delivers that satisfying golden crunch with just a fraction of the oil.
Prep time: 20 minutes
Cook time: 12 minutes at 400°F (200°C)
Difficulty: Easy
Yield: Around 30 bites
Ingredients
- 1.2 lbs / 550 g (approx. 3-4 medium) starchy potatoes (such as Russet or Yukon Gold)
- 12 oz / 350 g (2 cans) canned tuna in oil (or water), thoroughly drained
- 1 large egg
- 1 tbsp fresh parsley, finely chopped
- ¾ cup / 100 g breadcrumbs (panko works great for extra crunch)
- 1 pinch salt and freshly ground black pepper
- Olive oil cooking spray
Instructions
Boil the Potatoes: Peel and dice the potatoes. Cook them in a large pot of salted boiling water for 15 to 20 minutes until fork-tender. Drain well and let cool slightly so excess moisture evaporates.
Combine the Mixture: Mash the potatoes using a potato masher or fork. Mix in the drained flaked tuna, egg, chopped parsley, breadcrumbs, salt, and black pepper. Stir until fully combined and holding its shape (avoid using a high-speed blender, which makes the texture gummy).
Shape the Croquettes: Scoop about one tablespoon of the mixture per portion and roll between your palms into small balls or oval patties. Place them onto a plate.
Air Fry: Preheat your air fryer to 400°F (200°C). Place the croquettes in the basket in a single layer without overcrowding. Lightly mist the tops with olive oil spray. Air fry for 12 minutes, flipping halfway through until evenly crisp and golden brown.
Serve: Serve hot alongside a garlic herb dip, lemon wedges, or a fresh garden salad.
Stovetop Option: If you don’t have an air fryer, pan-fry the croquettes in a skillet with 1 to 2 tablespoons of olive oil over medium heat for 3 to 4 minutes per side until golden.