Recipe For Tuna Croquettes With Cheese

No one can say no to tuna croquettes, the most delicious appetizer with its crunchy exterior and soft center. And there are all sorts of amazing fillings.

Here we look at a recipe for tuna croquettes with cheese that can also serve as a main course. The ingredients go really well together because they do not melt together in a single flavor or collide with them.

You can buy frozen croquettes, but it is so much better to make them at home with your family. In addition to the satisfaction of doing something with your own two hands, you will also protect yourself from additives and preservatives.

The rich taste of tuna and cheese along with the crispy layer on the outside, is just irresistible. Making croquettes is an art form and it largely depends on how you fry them.

Before you get started with the recipe, you may be interested in these tips.

Tips for frying croquettes

• Our first tip has to do with the temperature you fry your croquettes in. The oil must be very hot if you want them to be delicious and crispy. Otherwise, they will take longer to complete, giving them time to fall apart. But you do not want them to burn. The ideal temperature is around 180 °.
• Second, choose your oil carefully. Sunflower or vegetable oil is recommended because olive oil tends to smoke at lower temperatures.
• In terms of the amount of oil to be used, it should be sufficient to cover the croquettes completely. Otherwise, they go up before they are done. Oil is an important part of this recipe.

• Finally, do not fry them all at once as it will shorten the temperature of the oils too quickly.

You might also like this recipe: Croquettes with banana: How to make

Tuna croquettes with cheese

This recipe is intended for 10 people. The dough is made from mashed potatoes, but you can replace them with béchamel sauce as long as the other ingredients remain the same.

Ingredients

• Two cups of tuna (drained well)
• 200 grams of cream cheese
• 4 medium-sized potatoes
• 3 eggs
• 1/2 onion
• 2 cups breadcrumbs (300 g)
• 3 tablespoons cornmeal (45 g)
• 1 cup white flour (150 g)
• 2 tablespoons finely chopped parsley (30 g)
• Salt and pepper (to taste)
• Sunflower or vegetable oil

Instructions

• Cook the potatoes with the peel on until soft.
• Peel and mix the potatoes in a bowl.
• Chop the onion and sauté it in a little oil.
• Add tuna, onions, an egg, cornmeal and parsley to the mashed potatoes. Stir thoroughly.
• Season the mixture with salt and pepper and add the cream cheese (cut into strips). Stir but not too much.
• Stir the remaining two eggs together in a deep plate.
• Form the dough into small balls. You can also put the dough in a plastic bag, cut a hole and use it to form a long cylinder that you can so easily split up with a wet spoon.
• Cool the balls in the refrigerator for half an hour, cover with plastic wrap.
• Roll them in the flour, then in the eggs and finally in the breadcrumbs.
• At this point, they are ready to be frozen down until it is time to make them. When they are hard, you can put them all in one bag without them losing their shape.

• When you are ready to fry them,  let them stand for an hour first.
• Heat the oil in a deep pan to approx. 180 °.
• Fry a few at a time until golden brown.
• Place them on kitchen roll to absorb the extra oil.
• Serve and enjoy them hot.

Recommended reading: Try these delicious banana and cheese balls

A few more things

These tuna croquettes with cheese go well with different kinds of sauces: tomato, avocado, citrus fruits, alioli, etc. If you serve them as a main course, a green salad is an excellent accompaniment.