Su Su Alexander’s Crispy Tuna & Salmon Croquettes

Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts! 🧡

Your Mama’s Kitchen is produced by the dream team at @highergroundmedia 🎙️Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧

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Ingredients

10-12 Croquettes:

1 can tuna (5–6 oz), drained well

1 can salmon (5–6 oz), drained well, skin & bones removed if present

1 small onion, finely minced (or 2 green onions, thinly sliced)

1 clove garlic, minced

2 tbsp fresh parsley (or dill), chopped

1 egg, lightly beaten

½ cup mayonnaise OR plain Greek yogurt (adds moisture)

1 tsp Dijon mustard

½ tsp smoked paprika (or regular paprika)

½ tsp black pepper

¼ tsp salt (adjust to taste)

1 cup panko breadcrumbs or finely crushed saltines (for the mix, not coating)

For coating & frying:

1 cup panko or crushed saltines

1 egg, beaten + 2 tbsp milk (egg wash)

Oil for shallow frying (vegetable, canola, or avocado oil)

INSTRUCTIONS:

Mix the base:

In a large bowl, combine tuna, salmon, onion, garlic, parsley, egg, mayo, mustard, paprika, pepper, and salt.

Mix until smooth but still textured.

Add binder:

Stir in 1 cup panko (or saltines) gradually until the mixture holds together when pressed. If too wet, add more crumbs; if too dry, add a spoon of mayo/yogurt.

Shape croquettes:

Form into patties or oval shapes about 2–3 inches wide.

Place on a tray and chill in the fridge for 20–30 minutes to firm up.

Coat for crunch:
Dip each croquette in the egg wash.

Roll in panko or saltine crumbs until evenly coated.

Fry until golden:

Heat ¼ inch of oil in a skillet over medium-high heat.

Fry croquettes 2–3 minutes per side until golden brown and crisp.

Transfer to a paper towel–lined plate.

Serve:
Enjoy hot!!

Michele’s Kitchen Notes
Add a fried Egg on top of that croquette and chef’s kiss!~