Sweet Potato and Tuna Croquettes

Sweet Potato Tuna

I usually made croquette with potato, but sweet potato has more nutrition so trying something different this time around.


 15 mins + 15 mins


 6 people



What You'll Need

  • Approx. 500g sweet potatoes, peeled and chopped
  • 2 garlic cloves, peeled
  • 130 gr canned tuna (you can use leftover cooked fish too)
  • 5 tbsp finely grated parmesan cheese, or more, to taste
  • 1 tbsp finely chopped flat leaf parsley
  • Plain flour, enough to coat the croquettes
  • 1-2 egg, lightly beaten
  • Breadcrumbs, enough to coat the croquettes
  • Oil to shallow fry the croquettes
  • Mayo, to serve (optional)

How to Make It

Step 1

Put the sweet potato and garlic cloves in a saucepan, pour in enough water to cover and bring to the boil. Cook until tender; Drain, then return to the pan and cook over low heat just for a couple of seconds to dry the sweet potatoes. Remove from heat then mash until smooth. Let it cool down at room temperature, then put in fridge for a couple of hours. This will help so that the croquettes will not break when fried. 

Step 2

Mix tuna, Parmesan and parsley into the sweet potato mash, breaking up any large chunks of tuna (Nayra didn't like big chunks of fish, so I made sure the tuna chunks was shredded finely). Form mixture into logs, using your hands. 

Step 3

Place the flour (mix with pinch of salt and pepper), eggs and breadcrumbs on separate bowls. Dust the croquettes first with the flour, then dip the egg, then coat with breadcrumbs. Once all croquettes coated, put in fridge for approx. 1 hour to firm up some more. 

Step 4

Heat oil, enough to shallow fry, over medium heat. Cook the croquettes, turning halfway until golden all over. 

Step 5

Drain on paper towels. 

Step 6

Best served warm, but not piping hot. 

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