Os croquetes de atum são um clássico da cozinha portuguesa, perfeitos para aproveitar ingredientes que temos sempre em casa. Esta receita simples resulta nuns croquetes dourados e crocantes por fora, com um recheio cremoso e cheio de sabor. São ideais para um petisco, uma entrada ou mesmo como prato principal acompanhado de uma salada ou arroz.

Ingredientes (6 Pessoas)

  • 750 gr de batatas
  • sal
  • 3 latas de atum (ao natural)
  • 1 cebola pequena
  • 2 dentes de alho
  • 1 ramo de salsa picada
  • pimenta
  • 2 ovos
  • pão ralado para passar
  • óleo para fritar

Preparação

  1. Descasque as batatas, corte-as ao meio, lave-as e coza-as em água temperada de sal durante 20 minutos.
  2. Depois, escorra-as, reduza-as a puré e deite para uma tigela.
    Escorra muito bem o atum, esmague-o com um garfo e junte-o ao puré de batata.
  3. Descasque a cebola e os alhos, pique tudo muito finamente, adicione à tigela, junte também a salsa picada, tempere com uma pitada de pimenta, adicione as gemas e misture até ficar uma massa moldável.
  4. Molde depois croquetes como vê na foto ou do tamanho que desejar.
  5. Bata ligeiramente as claras, passe os croquetes, passe seguidamente por pão ralado e leve-os a fritar em óleo, poucos de cada vez, até ficarem douradinhos.
  6. Retire-os, deixe-os escorrer e sirva-os decorados a gosto.

Sugestão: Pode moldar em forma de bolinhas.

From our Portuguese kitchen to yours, here is the English version below.

Tuna Croquettes

Tuna croquettes are a staple in Portuguese homes, a brilliant and delicious way to turn a few pantry staples into a wonderful meal or snack. These classic fritters boast a beautifully crisp, golden breadcrumb coating that gives way to a soft, fluffy interior of mashed potato flecked with savoury tuna, fresh parsley, and finely chopped onion. They are the epitome of comfort food.

The secret to a great croquette is the texture of the filling. It needs to be flavourful and just firm enough to hold its shape. This recipe achieves that perfectly by combining creamy mashed potato with well-drained tuna and binding it all together with egg yolks. This creates a rich, mouldable mixture that fries up beautifully without falling apart.

These croquettes are incredibly versatile. While perfect shaped into the traditional cylinder, the suggestion to roll them into small balls (bolinhas) makes them a fantastic appetiser for parties. They are delicious served hot with a squeeze of fresh lemon, or accompanied by a side salad and some rice for a more substantial meal.

Ingredients (Serves 6)

  • 750g potatoes, suitable for mashing
  • Salt
  • 3 cans of tuna in spring water or brine, well-drained
  • 1 small onion
  • 2 cloves of garlic
  • 1 bunch of fresh parsley, chopped
  • Freshly ground black pepper
  • 2 large eggs, separated
  • Breadcrumbs, for coating
  • Vegetable oil, for frying

Method

  1. Peel the potatoes, cut them in half, wash them, and cook in a pot of salted water for about 20 minutes, or until tender.
  2. Drain the potatoes well, mash them into a smooth purée, and place in a large bowl.
  3. Ensure the tuna is very well-drained, then flake it with a fork and add it to the mashed potato.
  4. Peel and very finely chop the onion and garlic. Add them to the bowl along with the chopped parsley. Season with a pinch of pepper, add the egg yolks, and mix everything together until you have a smooth, mouldable mixture.
  5. Shape the mixture into croquettes of your desired size.
  6. Lightly beat the egg whites in a shallow dish. Place the breadcrumbs in another dish. Dip each croquette first into the egg white, then into the breadcrumbs, ensuring an even coating.
  7. Heat the oil in a frying pan. Fry the croquettes in small batches until golden brown on all sides.
  8. Remove them with a slotted spoon, drain on kitchen paper, and serve.

Tip: You can also shape the mixture into small balls (*bolinhas*) for a perfect party snack.