Spicy Surinamese Tuna Croquettes - Mom’s Recipe!
The must-eat flavour in these croquettes is the Surinamese Yellow or Madame Jeanette pepper. It's a huge flavour enhancer!
These croquettes are a bit spicier than your usual potato/ragout croquettes. The must-eat-more flavour in this croquette originates from the yellow Madame Jeanette pepper (Surinam Yellow), that is often used for its explosive spiciness, slight fruitiness and aromatic scent. This pepper is a huge flavour enhancer in many Surinamese dishes. If you are hesitant about using this pepper, start out with a small amount or replace by a red chili pepper.
>> More goods with canned foods? Check-out this Mackerel Salad w/ Curry Spices in Lettuce Wraps or these 3x dips w/ Anchovies!
Make these a day ahead if you have guests coming over.
>> Looking for another snack with fish? These Sweet Potato Bacalhau Croquettes (salted cod fish) won’t disappoint on your snack platter.
Spicy Surinamese Tuna Croquettes - Mom’s Recipe!
- Prep: 15 min
- Total: 35 min
Fish
Ingredients
NOTE: this recipe makes 10 croquettes
- 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.
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