Easy Tuna Croquettes

Heat extra virgin olive oil in a small frying pan over medium heat. Add the finely chopped onion and cook for about 3 minutes, stirring occasionally, until it turns soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant.
Remove the pan from the heat and transfer the onion and garlic to a mixing bowl. Add the canned tuna, ground black pepper, smoked paprika, and dried oregano, then mix well until evenly combined. Add the cream cheese and finely chopped parsley, and stir again until the mixture is smooth and well blended.
Shape the mixture into about 14–15 croquettes. Lightly dust each one with cornstarch and arrange them on a plate. Dip each croquette into the beaten egg, coat evenly with breadcrumbs, and return them to the plate, ready for frying.
Heat sunflower oil in a pan over medium-high heat until shimmering.
Fry the croquettes in batches, turning them occasionally, for 3–4 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil. Allow them to cool for a couple of minutes before serving.