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Spicy Surinamese Tuna Croquettes - Mom’s Recipe!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 medium sized floury potato cooked
  • 1 can of tuna I’ve used Princes Foods
  • ¼ piece of a Madame Jeannette pepper deseeded or use as much as you like
  • 1 tsp garlic powder
  • ½ tbsp parsley finely chopped
  • 1 tsp tomato paste
  • ¼ tsp light soy sauce
  • 1 spring onion chopped
  • ½ shallot finely chopped
  • 1 Maggie cube use salt to taste if you don’t have these
  • 2 eggs
  • ½ cup all-purpose flour
  • bag of Panko breadcrumbs/regular breadcrumbs
  • peanut/sunflower oil for frying

Instructions

  • Drain the oil from the can and add this to the smashed and cooked potato. Mix well.
  • Add the finely chopped shallot, spring onion, Madame Jeannette pepper, garlic powder, Maggie cube, light soy sauce and mix well.
  • Make round balls (I got 10 big ones out of this mixture but you can also make them smaller) and chill for 15 minutes in the fridge.
  • Beat the eggs and place them in a bowl. Then put the all-purpose flour and breadcrumbs in separate bowls. Take the balls out of the fridge and coat them firstly with the flour, then egg and then Panko or regular breadcrumbs.NOTE: for a thicker crust you can do this twice but skip the flour part during the second “coating”.
  • When all the balls are coated fry them in oil until they are golden brown. Serve with some ketchup or chili sauce.TIP: if you have guests coming over, you can prepare the croquettes a day ahead and leave them in the fridge. Just make sure to remove them 15 minutes before frying.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!