Instructions

• Place the chopped potatoes in a pot of salted water, bring to a boil, and cook until tender, about 10 minutes. Drain well.
• Return the drained potatoes to the pot or a bowl and mash until smooth. Mix in the cream cheese until incorporated.
• Add the minced garlic, smoked paprika, drained and flaked tuna, and chopped parsley to the mashed potatoes. Fold gently until evenly combined. If the mixture is warm and soft, let it sit a few minutes to firm slightly.
• Divide the mixture and shape into thick patties using your hands (wet your hands slightly if the mixture sticks).
• Put the beaten eggs in one shallow bowl. In a second shallow bowl, combine the panko and the regular breadcrumbs.
• Working a few patties at a time, dip each patty into the beaten eggs, then press and turn it in the breadcrumb mixture to coat completely. Set coated croquettes on a plate.
• Pour 1/2 cup oil into a nonstick skillet and heat over medium until hot but not smoking.
• Fry the croquettes in batches in the hot oil, turning regularly, until golden brown and heated through, about 3–4 minutes per side (adjust time for thickness). Do not overcrowd the pan.
• Transfer cooked croquettes to a paper-towel-lined plate to drain excess oil. Repeat until all croquettes are cooked.
• Sprinkle with the remaining chopped parsley (if any) and serve immediately.