Potato & Tuna Croquettes were never really in the plan, but they turned out to be the perfect answer to the last handful of homegrown potatoes from the bottom of my stash.
Too small to peel and far too fiddly to bother with, these little knobbly gems were practically begging for a recipe that could handle them skins and all. So I took inspiration from the concept of a rustic “smash” and decided these humble potatoes were destined to become croquettes.
Smashed Potato & Tuna Croquettes, to be exact.
The beauty of smashed potato is in its simplicity. You don’t need to chase silky-smooth perfection. This is about embracing texture, celebrating imperfection, and creating something that feels like it came straight from the garden. Boil them, give them a rough mash with a fork or masher, add a dob of butter, a splash of milk, and let them do their thing. Skins included. It’s honest food and full of flavour.
The croquette idea came from a craving to recreate an old comfort dish I used to love. That satisfying contrast between a crisp, golden crumb coating and the soft, savoury centre with just a hint of tuna. A quick scan of the pantry revealed a tin of tuna and a few other kitchen staples. That was all I needed to give it a go. The result? Comforting, crispy, and completely moreish.
It does take a little bit of time, especially if you’re cooking in batches, but it’s not a difficult recipe at all. Plus, it’s the kind of recipe that’s fun to get your hands into. Shaping the little croquettes, rolling them through breadcrumbs, and watching them sizzle to a golden finish is a simple pleasure in itself.
Potatoes really are the star here. If you don’t have homegrown spuds on hand, no worries. Grab a bag from your local grocer. Whether they’re labelled for roasting or mashing, it won’t matter. Since you’re smashing them, the texture is meant to be a little rough around the edges.
If you’re using new potatoes, you’ll know them by their very thin skins. You can scrape them off with your fingernail, but honestly, there’s no need to peel. Just give them a good scrub under running water to remove any dirt and boil them as they are. Their skins add flavour, fibre, and a nice rustic feel to the croquettes.
If your potatoes are a little older and have rubbery skin or a few sprouting bits, that’s fine too. Peel off anything that looks tough or green, but don’t throw them away. Unless the entire potato is green, they’re still perfectly edible. Just remove the green sections, as they can cause an upset stomach.
Tinned tuna is a brilliant pantry staple. It’s inexpensive, packed with protein, and full of savoury flavour that works beautifully with potato. Whether it’s in brine, springwater, or oil, any version will do. Just drain it well before mixing.
Croquette flavour boosters can include whatever you have on hand. A handful of fresh herbs, a sprinkle of grated cheese, a bit of chopped onion or garlic, all add wonderful depth to the mixture. You can make them your own with whatever is growing in the garden or hiding in the fridge.
Once you’ve mixed, shaped, and crumbed your croquettes, you can shallow fry them until golden brown or even bake them for a lighter option. They freeze well too, making them a great make-ahead meal or lunchbox filler.
Serving suggestions? Here are a few ideas to enjoy them:
- As a snack with a zesty Greek yoghurt dipping sauce or aioli
- Tucked into a wrap with lettuce and tomato for a hearty lunch
- Served with a crisp green salad and pickles for a light dinner
- Topped with a poached egg and a drizzle of hot sauce
- Or as a finger food at a picnic or backyard gathering
These croquettes are humble but full of heart. They’re a great way to stretch ingredients, use up what you have, and celebrate the flavours of real, simple food. And honestly, there’s something deeply satisfying about turning a pile of awkward little potatoes into something crispy, golden, and loved by everyone at the table.
Smashed Potato & Tuna Croquettes
Makes: 22
Ingredients
- 850g new potatoes
- 1/2 tsp salt
- 10g butter
- 1/4 cup milk
- 1 Tbsp olive oil
- 1 spring onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp paprika
- 425g tin of tuna in spring water, drained and flaked
- 2 Tbsp of your favourite chutney
- 3 eggs, lightly beaten
- 3 cups fresh breadcrumbs
- parsley to serve
Method
- Firstly wash your new potatoes to scrub off any dirt remaining and weigh. If you have lots of small potatoes it will be hard to get a good measure without a kitchen scale.
- Boil potatoes in salted water until cooked. Drain and smash. Add a dob of butter and a dollop of milk and mix with a fork until potatoes are slightly creamy but still chunky.
- In a small pan heat the olive oil and add the spring onion, garlic and paprika. Stir until onion is soft and well coated. Add onion mixture, tuna and chutney to the potato and combine well.
- Lightly beat the eggs and keep in shallow bowl. Put breadcrumbs in a separate bowl.
- Using approximately 1/4 of a cup of potato mixture (measure the first time, then measure ‘by eye’ for the others), shape mixture into a small sausage shape.
- Dip croquette firstly into egg, then roll in fresh breadcrumbs to coat. Add to frying pan with oil over a medium-high temperature.
- Cook in batches, turning each croquette until golden brown. Repeat for remaining croquettes. Sprinkle with parsley, and voila!
Tip: Make your own breadcrumb. It’s more rustic and flavoursome than the bought stuff plus helps us on our plight with food waste so it is a win-win situation!
