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!

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.

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

  1. Drain the oil from the can and add this to the smashed and cooked potato. Mix well.

  2. Add the finely chopped shallot, spring onion, Madame Jeannette pepper, garlic powder, Maggie cube, light soy sauce and mix well.

  3. 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.

  4. 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”.

  5. 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!