Tuna-potato croquets

6-8 servings; 10 min preparation; 30 min cooking time.

I make these croquets very often for dinner. They are easy to make and so satisfying. You can prepare the batter in advance, which makes evening after work much easier. It will take you 10 to 15 minutes to prepare them.

I bet your kids will love them. As many of my recipes, these croquets are suitable to cook in a pan, bake in the oven or fry in the AirFryer. This makes them suitable for any taste. If you avoid eating a lot of calories, just bake them in the oven. I tried them all three ways and the results were great each time.


  • 500 g potatoes, peeled and chopped
  • 150 g tuna, blanched or canned
  • 2 tbsp butter
  • 20 g dill, minced
  • 1 tbsp capers
  • 1/4 tsp ground nutmeg
  • 1/4 tsp white pepper
  • 1/3 tsp salt
  • 1/2 cup breadcrumbs
  • 1/4 tabasco, drops (optional)


Boil the potatoes with the skin on in a pot with salty water until they are soft. Put them under running cold water to cool them down. Remove the skin.

Place the potatoes in a food processor. Add the butter and salt and blend until smooth. If the puree is too thick, add a little bit of cooking cream. It shouldn’t be runny. Season with salt and pepper. Set aside.

Drain the tuna from the extra water. Cut it in small pieces and mix with the potato puree. Mince the dill. Add the dill and the capers to the mixture. Season with nutmeg, pepper and salt.

Heat a non-stick cooking pan over medium heat. I don’t use oil, but if you prefer, you can glaze the pan with olive oil. Make small balls from the mixture. Dip them in the breadcrumbs and cook until golden on each side. Serve with few drops of tabasco on the side, if you want to add some heat. Enjoy!


One Comment Add yours

  1. israelisalad says:

    I made something very similar last week, without the breadcrumbs. Perfect for spring weather.


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