Yano Shiho’s Tuna Croquettes are made with 3 boiled potatoes, 1 can of tuna (85 g / 3 oz), 75 g (2.6 oz) ground pork, and onion. The result is a potato and tuna croquette with a crisp golden coating and a soft, moist center.
Adding 2 tbsp flour and 1 egg yolk to the cooked filling helps bind the mixture so the croquettes hold their shape better while forming and frying. Once shaped, coat them in flour, egg wash, and breadcrumbs in that order, then fry for about 2 minutes 30 seconds to 3 minutes until golden brown.
The crisp breadcrumb coating contrasts nicely with the fluffy potatoes, savory tuna, and rich pork filling, making these croquettes a satisfying snack, side dish, or lunchbox option.
⏱️ Cooking Time: About 35 minutes
🍳 Difficulty: ★★★☆☆
✓ Ingredients
🥣 Main Ingredients
- 3 potatoes
- 1/3 onion
- 75 g (2.6 oz) ground pork
- 1 can tuna (85 g / 3 oz)
- 2 eggs
- All-purpose flour, as needed for coating
- Breadcrumbs, as needed
🧂 Seasonings
- 1 tsp salt
- A little black pepper
- Cooking oil, as needed
- 2 tbsp all-purpose flour
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Tuna Potato Croquettes
- Prepare the potatoes and onion: Peel 3 potatoes, cut each into about 8 chunks, and boil them in water until completely tender. Finely chop 1/3 onion.
- Separate the egg and prepare the egg wash: Separate 1 of the 2 eggs into white and yolk. Combine the separated egg white with the remaining whole egg and beat well to make the egg wash.
- Mash and season the potatoes: Place the boiled potatoes in a bowl and mash them while still hot until smooth. Add 1 tsp salt and a little black pepper, then mix evenly.
- Cook the onion and pork: Heat a little cooking oil in a frying pan and sauté the chopped onion until translucent. Add 75 g (2.6 oz) ground pork and a little black pepper, then cook over medium heat until the pork is fully cooked.
- Add the tuna and finish the filling: Once the pork is cooked, add 1 can of tuna (85 g / 3 oz), with the oil thoroughly drained, and sauté briefly. Add 2 tbsp flour and stir until no dry lumps remain. Turn off the heat, add the reserved egg yolk, and mix thoroughly.
- Make the croquette mixture: Add all of the cooked filling to the mashed potatoes. Mix and press everything together with a spatula until evenly combined.
- Shape the croquettes: Take small fist-sized portions of the mixture and press them firmly between your palms into round, slightly flattened croquettes.
- Coat the croquettes: Coat each shaped croquette thoroughly in flour, then the prepared egg wash, and finally breadcrumbs.
- Fry until crispy: Add enough cooking oil to a wok or deep pot and heat it to a suitable frying temperature. Fry the croquettes for about 2 minutes 30 seconds to 3 minutes, until the outside is evenly golden brown and crisp.
✓ Key Tips for Success
- Remove excess moisture and oil: Too much oil from the canned tuna or excess moisture in the boiled potatoes can make the mixture too soft and cause the croquettes to split while frying. Drain the tuna thoroughly and let excess moisture evaporate from the potatoes before mashing them.
- Keep the frying time and temperature under control: The filling is already fully cooked, so there is no need to fry the croquettes for a long time at very high heat. Fry for only 2 minutes 30 seconds to 3 minutes in properly heated oil, just until the breadcrumbs turn golden and crisp while the center stays moist.
✓ Serving Tips
- Serve the freshly fried croquettes with tonkatsu sauce or sweet-tangy ketchup for extra savory flavor and a better balance.
- Pair them with finely shredded cabbage and sesame dressing to add freshness and balance the richness of the fried coating.
- Even after cooling slightly, the croquettes stay crisp on the outside and soft inside, making them a good option for finger food or a lunchbox side dish.
✓ How to Choose Good Potatoes
- Firmness and weight: Choose potatoes that feel firm and heavy for their size and do not easily give when lightly pressed.
- Skin and surface: Look for potatoes with smooth, relatively thin skin and no major wrinkles, cracks, or surface damage.
- Check for sprouts and green discoloration: Avoid potatoes with visible sprouts or green areas caused by light exposure.
✓ Potato Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 70.00 kcal |
| Carbohydrates | 16.70 g |
| Protein | 1.93 g |
| Fat | 0.03 g |
| Sodium | 1.00 mg |
Based on raw Sumi potatoes per 100 g. Actual nutrition values may vary depending on variety, product, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why are the potatoes cut into 8 pieces instead of boiled whole?
Cutting the potatoes into smaller pieces shortens the cooking time and helps them cook evenly all the way through. This also makes them easier to mash smoothly after boiling.
Q2. Why do the croquettes split open when they go into the oil?
This can happen if too much moisture or tuna oil remains in the mixture, or if the coating does not fully cover the croquettes. Removing excess moisture and coating them thoroughly with flour, egg wash, and breadcrumbs helps prevent splitting.
Q3. Can I use ground beef instead of ground pork?
Yes. You can replace the ground pork with the same amount, 75 g (2.6 oz), of ground beef. The flavor will be slightly different, but the croquettes will still be savory and rich.
Yano Shiho’s Tuna Croquettes combine a crisp, golden breadcrumb coating with fluffy potatoes, savory tuna, and ground pork. Draining the tuna well and mixing flour and egg yolk into the filling helps the croquettes hold their shape while keeping the inside soft and moist after frying.
If you are looking for crispy tuna potato croquettes or a different way to use canned tuna, this recipe is worth trying. Serve them warm with tonkatsu sauce or ketchup for a snack, dinner side dish, or lunchbox meal.
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