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Tuna Croquettes with Wasabi Mayonnaise

These indulgent croquettes would make a fantastic party treat to pass around.


  • 2x 200g pieces of tuna (or 370g canned tuna)

  • 350g mashed potato, cold

  • 1 large French shallot, finely diced

  • 1 tsp Dijon mustard

  • ½ tsp cayenne pepper

  • Zest and juice of ½ a lemon

  • 1 tbs capers

  • 3 sprigs parsley leaves, finely chopped

  • 1 egg, lightly beaten

  • Salt & pepper

  • For coating:

  • 2 eggs, whisk with a little water

  • 100g (¾ cup) flour

  • 150g (3 cups) panko breadcrumbs

  • Light olive oil, for frying

  • 1/3 cup mayonnaise

  • 1 tsp lemon juice

  • 1 tsp wasabi paste (optional)

  • 120ml (approx) vegetable oil, for shallow frying


  • 1.

    Combine the mayonnaise, lemon juice and the wasabi (you may add extra if you like) and season to taste.

  • 2.

    If cooking your own tuna: Pre heat the oven to 180?C. Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.

  • 3.

    Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

  • 4.

    Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

  • 5.

    Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.


Preparation Time: 20 minutes

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