Golden on the outside, soft on the inside: these little tuna and potato croquettes are baked in the oven. Cooked potatoes, tuna and parsley form the base; an egg and a little grated mozzarella hold the mixture together.

The croquettes need no breadcrumb coating and work well as a snack, light main course or side dish. After about 15 minutes in the oven, they are turned so that both sides brown.

Oven-Baked Tuna and Potato Croquettes with Cheese

Small oven-baked croquettes made with tuna, cooked potatoes, egg and grated mozzarella. No breadcrumbs, with parsley, baked until golden.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 pieces

Course: Main Course, Snack

Ingredients Equipment Instructions

Ingredients

  

• 150 g tuna in spring water, drained, 2 small tins of 75 g drained weight each
• 250 g potatoes
• 1 eggs medium, approx. 50 g without shell
• 25 g mozzarella grated
• 5 g parsley fresh, finely chopped
• salt to taste
• pepper black, to taste

Equipment

• 1 saucepan
• 1 baking tray

Instructions

 

Method

1. Boil the potatoes until tender, then let them steam off briefly.
2. Peel the potatoes and mash them with a fork.
3. Add the drained tuna to the potatoes.
4. Add the egg, grated mozzarella, parsley, salt and pepper.
5. Mix everything thoroughly into a mouldable mixture.
6. Preheat the oven to 200 °C (390 °F) conventional (top and bottom heat).
7. Shape the mixture into 12 small, oval croquettes.
8. Place the croquettes, spaced slightly apart, on a baking tray lined with baking paper.
9. Bake the croquettes for about 15 minutes, then carefully turn them over.
10. Bake for another 5–10 minutes until golden brown all over and cooked right through.

Tips & Variations

How do the croquettes hold together?

Drain the tuna well and let the cooked potatoes steam off briefly. Egg and grated mozzarella help bind the mixture. Press it together lightly when shaping.

How can you tell when they’re done?

The surface should be golden brown and the croquettes should hold together when you lift them. Turning them after about 15 minutes helps them brown more evenly. As they contain raw egg, they must be cooked right through.

What goes well with them?

A fresh salad, a herby yoghurt dip or steamed vegetables go well with them.

Storage

Cool leftovers quickly and store them in an airtight container in the fridge. Eat within 1–2 days and reheat until piping hot. Don’t leave them at room temperature for long.