Tuna Patties Recipe
Tasty tuna and potato cakes - this is a simple recipe we've loved for years.
Servings: 14 patties
Calories: 82kcal
Equipment
- large frying pan
Ingredients
- 185 grams canned tuna
- 500 grams potatoes
- 1 egg, lightly beaten
- ¼ onion
- salt and pepper (to taste)
- 2 tablespoons plain / all purpose flour (for mixture)
- ½ cup plain / all purpose flour (or breadcrumbs) (for rolling)
- 3 tablespoons butter or vegetable oil (or a combination of both)
Instructions
- Peel potatoes and chop into cubes. Boil in salted water until tender.
- Once potatoes are cooked, drain water and return potato chunks to saucepan. Mash the potato well.
- Finely chop the onion and use 1 tablespoon of the butter/oil to cook until translucent.
- Drain the tuna of oil/brine and then add to the mashed potato. Also add the cooked onion, egg, salt and pepper and 2 tablespoons measure of the plain flour. Stir until well combined, breaking up any large chunks of tuna.
- Roll mixture into balls – about 2-3 tablespoons each. Roll balls in flour (or breadcrumbs) and then flatten a little into a "patty" shape.
- Heat the rest of the butter/oil over medium heat in a large frying pan. Cook the tuna patties for a few minutes on each side.
Notes
Serving:
Serve tuna patties while still warm. Add a wedge of lemon and a side salad if you want to get fancy!
Storing:
You can make the patties up to a day ahead and cover and store in the fridge for up to one day before frying them up. Once cooked, you can also store them in the fridge for a day and re-heat. I find the best way to re-heat is to heat in a frying pan with a little oil over low heat.
Freezing:
You can freeze tuna patties uncooked or cooked. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge and fry them up or re-heat.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- I use Sirena Brand tuna in olive oil, but any type of canned tuna will work with this recipe.
- Sebago potatoes, an all rounder variety that are a staple at the supermarket, are what I usually use.
- I also use both oil and butter to fry the patties, for maximum flavour and crispiness. But you could use just butter or oil, too.
- Make sure you roll the balls firmly so your patties are not tempted to fall apart during the cooking process.
- Your patties shouldn't fall apart during frying if you've rolled them together well. If they do, try chilling for 15 minutes before frying.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 55mg | Potassium: 186mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg