It’s always rewarding to whip up something delicious and satisfying, especially when it involves ingredients that often sit in our pantry. Canned tuna and potatoes might not seem like a natural match, but when combined, they create delightful patties that are crispy on the outside and tender on the inside. This recipe is perfect for busy evenings when you’re looking for a quick meal that doesn’t skimp on flavor. Plus, if you have kids or picky eaters, incorporating tuna in such a fun way might just win them over.

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Versatile: Serve them as a main dish or as a snack.
• Packed with protein from the tuna and goodness from the potatoes.
• A great way to use pantry staples without wasting food.
• Crispy exterior with a soft, flavorful inside that everyone will love.

Ingredients

• 3 medium potatoes (about 1.5 pounds or 680 g), peeled and cubed
• 2 cans (5 ounces or 142 g each) canned tuna, drained
• 2 large eggs
• 1/4 cup (15 g) fresh parsley, chopped
• 2 spring onions, finely sliced
• 1 shallot, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon Italian herbs
• Zest of 1 lemon
• 2 tablespoons (15 g) cornstarch
• 1 cup (100 g) breadcrumbs
• 1 large egg, beaten (for coating)
• Vegetable oil, for frying
• 3 tablespoons (45 g) sour cream
• 1 tablespoon (15 g) mayonnaise
• 2 pickled cucumbers, chopped
• 1 tablespoon (5 g) fresh dill, chopped
• 1 garlic clove, minced

Ingredient Notes

Using fresh herbs like parsley and dill adds a burst of flavor that makes the patties vibrant and delicious. If you don’t have fresh herbs, you can use dried ones, although the amount will be less—about one-third of the fresh quantity. Canned tuna can be substituted with canned salmon or even shredded cooked chicken if you prefer.

Kitchen Tools Needed

• Large pot for boiling potatoes
• Mixing bowls
• Frying pan
• Slotted spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. Begin by boiling the potatoes in a large pot of salted water. Cook them until they are fork-tender, which usually takes about 15-20 minutes. Drain and let them cool slightly before mashing.
2. In a large mixing bowl, combine the drained tuna, mashed potatoes, 2 eggs, parsley, spring onions, shallot, salt, black pepper, sweet paprika, Italian herbs, lemon zest, and cornstarch. Mix well until everything is evenly integrated.
3. Form the mixture into patties, about the size of your palm. In a shallow dish, spread the breadcrumbs. Dip each patty into the beaten egg, then coat it lightly with breadcrumbs for a lovely crispy texture when frying.
4. Heat about 1/4 inch (6 mm) of vegetable oil in a frying pan over medium heat. Once hot, fry the patties in batches, without crowding the pan. Cook for about 3-4 minutes on each side until golden brown. Transfer them to a paper towel-lined plate to drain any excess oil.
5. In a separate bowl, mix together the sour cream, mayonnaise, chopped pickles, dill, minced garlic, and a pinch of salt. This sauce makes a wonderful dip for the patties.
6. Serve the tuna and potato patties warm with the creamy sauce on the side for dipping.

Pro Tips

• Make sure the mashed potatoes are well-drained; excess moisture can make the patties fall apart.
• For extra flavor, let the mixture sit for about 15 minutes before forming the patties, allowing the flavors to meld.
• Keep an eye on the temperature of the oil; if it’s too hot, the patties may burn; if it’s too cool, they might absorb too much oil.

Common Mistakes

1. Not draining the tuna well can lead to soggy patties.
2. Overcooking the potatoes can make them too starchy and difficult to form.
3. Neglecting to preheat the oil can result in uneven cooking.

Variations

• Add grated cheese to the mixture for a cheesy twist.
• Incorporate finely chopped vegetables like bell peppers or carrots for added nutrition.
• For a spicy kick, mix in some chopped jalapeños or a dash of hot sauce.

Serving Suggestions

These patties are great served with a fresh salad or alongside some steamed vegetables. You can also serve them on a bun for a fun twist on a fish burger or as part of a brunch platter.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating Tips

Reheat the patties in a frying pan over medium heat for about 3-4 minutes on each side to regain their crispy texture, or bake in a preheated oven at 350°F (175°C) for 10-15 minutes.

Nutrition Estimate

Approximately 240 calories per serving (1 patty), with 12g of protein, 15g of carbohydrates, and 14g of fat.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: American
Course: Main Dish
Calories: 240

Frequently Asked Questions

Can I freeze these patties?
Yes, you can freeze them before frying. Just layer them between parchment paper and store them in an airtight container.

What can I serve with these patties?
They’re perfect with a side salad, roasted vegetables, or even on a sandwich.

Can I bake these instead of frying?
Yes, bake them at 400°F (200°C) for about 20 minutes, flipping halfway through for even cooking.

What other sauces can I use for dipping?
Tartar sauce or even a simple yogurt-based dip can complement these patties beautifully.

Enjoy these quick and easy tuna and potato patties for a delightful meal your family will adore!

Tuna and Potato Patties

Delightful patties made with canned tuna and potatoes, crispy on the outside and tender on the inside, perfect for busy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 medium medium potatoes, peeled and cubed About 1.5 pounds or 680 g
• 2 cans (5 ounces each) canned tuna, drained
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 2 spring onions finely sliced
• 1 shallot finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon Italian herbs
• 1 zest of 1 lemon
• 2 tablespoons cornstarch
• 1 cup breadcrumbs For coating
• 1 large egg, beaten For coating
• Vegetable oil, for frying

Sauce Ingredients

• 3 tablespoons sour cream
• 1 tablespoon mayonnaise
• 2 pickled cucumbers, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced

Method

 

Preparation

1. Begin by boiling the potatoes in a large pot of salted water. Cook them until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly before mashing.
2. In a large mixing bowl, combine the drained tuna, mashed potatoes, 2 eggs, parsley, spring onions, shallot, salt, black pepper, sweet paprika, Italian herbs, lemon zest, and cornstarch. Mix well until everything is evenly integrated.
3. Form the mixture into patties, about the size of your palm. In a shallow dish, spread the breadcrumbs. Dip each patty into the beaten egg, then coat it lightly with breadcrumbs.

Cooking

1. Heat about 1/4 inch (6 mm) of vegetable oil in a frying pan over medium heat. Once hot, fry the patties in batches, without crowding the pan. Cook for about 3-4 minutes on each side until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.

Making Sauce

1. In a separate bowl, mix together the sour cream, mayonnaise, chopped pickles, dill, minced garlic, and a pinch of salt. This sauce makes a wonderful dip for the patties.

Serving

1. Serve the tuna and potato patties warm with the creamy sauce on the side for dipping.

Notes

Make sure the mashed potatoes are well-drained; excess moisture can make the patties fall apart. For extra flavor, let the mixture sit for about 15 minutes before forming the patties.