Cooking Instructions:

• Begin by boiling the chopped potatoes in a large pot of salted water. Cook until they are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes and let them cool slightly.
• In a large mixing bowl, mash the boiled potatoes until smooth. You can use a potato masher or a fork for this step. Make sure there are no lumps remaining for a creamy texture.
• To the mashed potatoes, add the cream cheese, minced garlic, smoked paprika, drained tuna, chopped parsley, and beaten eggs. Mix everything until well combined. The mixture should be cohesive but not overly wet.
• Using your hands, shape the mixture into small patties or balls, about 2-3 inches in diameter. Place them on a plate or baking sheet lined with parchment paper.
• In a shallow dish, combine the panko bread crumbs and regular breadcrumbs. Roll each croquette in the breadcrumb mixture, ensuring they are evenly coated.
• Heat the oil in a frying pan over medium heat. Once the oil is hot, carefully add the croquettes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a spatula to flip them gently.
• Once cooked, transfer the croquettes to a plate lined with paper towels to absorb excess oil. Serve them warm with your favorite dipping sauce or a simple squeeze of lemon.