AmericanMedium · Hot
Butternut Squash & Tuna Croquettes with Chip Coating
Crispy croquettes packed with roasted butternut squash and flaked tuna, coated in golden breadcrumbs and finished with a crunchy exterior. High-low luxury in every bite.
Prep
20 min
Cook
35 min
Total
55 min
Method
1
Preheat oven to 200°C. Peel and cube the butternut squash into 2cm pieces. Toss with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper on a baking sheet in a single layer.
2
Roast for 25-30 minutes, turning once halfway, until deeply caramelized and tender at the edges. Remove and let cool to room temperature.
3
Dice the yellow onion finely. Heat a small pan over medium heat with 1 tsp olive oil and sauté the onion for 5-6 minutes until softened and lightly golden. Add minced garlic and cook 1 minute more. Remove to cool.
4
5
Fold in the sautéed onion and garlic, 3 tbsp mayonnaise, and 2 tbsp chopped parsley. Season with 0.25 tsp salt and a pinch of black pepper. Mix until cohesive. Refrigerate 15 minutes to firm up.
6
Beat 2 eggs in a shallow bowl. In another bowl, combine breadcrumbs with 0.5 tsp salt.
7
Using wet hands, scoop roughly 2 tablespoons of mixture and shape into oval croquettes, about 6cm long. Dip each into beaten egg, letting excess drip off, then roll firmly in seasoned breadcrumbs until fully coated.
8
Heat 4 tbsp olive oil in a large frying pan over medium-high heat until shimmering. Line a plate with paper towels nearby.
9
Add croquettes in a single layer—work in 2 batches if needed. Fry 3-4 minutes per side, until deep golden brown and crisp on all surfaces. Use tongs to rotate and check for even color.
10
Transfer to the paper towel-lined plate to drain. Serve immediately while the coating is at its crunchiest.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
531
per serving
Source of protein · 20gLow sugar · 7g
Protein
20g
Carbs
35g
Fat
35g
Sat. fat
9g
Fiber
7g
Sugar
7g
Sodium
1015mg
Dairy FreePescatarianHeart HealthyHigh FiberLow Saturated FatBalanced MacrosCrunchy SatietyLean Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 82% ingredient coverage
kg CO2e
≥0.4
per serving
Egg drives 31% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
6
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispyFlakySilkyTender
Aromas
CaramelFattyFriedHerbalSavory
Kitchen Equipment
Primary Tool
Frying PanFrying PanOvenSaucepanBaking SheetChef KnifeCutting BoardForkLarge BowlShallow BowlSpatulaTongsMeasuring CupsMeasuring SpoonsMixing BowlsPaper Towels
Techniques
Safety & Storage
Cooking Temperature
Fry croquettes until internal temperature reaches at least 74°C (165°F) to ensure fish and egg components are fully cooked. Oil should shimmer before adding croquettes—adding to cool oil causes uneven cooking and potential foodborne illness risk.
Cross Contamination
Use separate utensils and cutting boards for raw tuna and other ingredients. The breading station uses eggs which can harbor salmonella—wash hands thoroughly after handling raw fish before touching breaded croquettes.
Keep raw tuna separate from ready-to-eat items like parsley and breadcrumbs during prep. Never reuse marinade or汁 that contacted raw fish.
Storage
Refrigerate uncooked croquette mixture within 2 hours if not proceeding to fry. Cooked croquettes cool to room temperature within 1 hour maximum before refrigerating. Consume refrigerated leftovers within 2 days.
High Risk Population
Children under 5, elderly, pregnant individuals, and immunocompromised persons face higher risk from undercooked fish or egg. Ensure croquettes are fully heated throughout when serving to these populations.
Allergen Warning
This dish contains fish, eggs, wheat, and gluten. Warn guests with allergies before serving. Even trace cross-contact can cause severe reactions in sensitive individuals.
Handling
Wet hands before shaping croquettes to prevent mixture sticking and ensure smooth coating. Excess moisture weakens breading adhesion, causing it to fall off during frying and creating烫伤 hazard from hot oil splatter.
Equipment Safety
Use long tongs for frying to maintain safe distance from hot oil at 175-180°C. Never overcrowd the pan—working in batches prevents oil temperature drop and dangerous oil overflow.
Pro Tips
Technique
Press your breadcrumbs—actually press them—into the croquette. A loose coating gives you sad, patchy crust. When you compress that breading firm against the surface, you get that shattering crunch that makes people close their eyes on the first bite.
Substitution
Plain breadcrumbs are fine, but if you want the full Luxury Trash experience, crush up a bag of kettle-cooked chips or even Doritos and mix them with the breadcrumbs. The chip fragments add salty, caramelized crunch that plain crumbs just can't deliver. Salt and vinegar chips work especially well with the sweetness of the roasted squash.
From the chef
I made these croquettes for a dinner party once, and my cousin walked in mid-fry, looked at the pan, and said, 'That looks fancy.' Then she noticed the can of tuna on the counter and burst out laughing. That's the whole point, man—these little ovals of roasted butternut squash and flaked tuna prove that humble ingredients, treated with actual technique and respect, will make people forget they came from a can and a squash. We're not hiding what we are; we're just showing what it can become.
TagsTunaButternut SquashFriedCroquettesSeafoodComfort FoodHigh LowBreaded
AllergensFishEggsWheatGluten
Source: generated · June 13, 2026