Tuna Patties

    Tuna Patties

    38saves
    50min


    251 people made this

    Fried tuna and potato cakes, something different to do with tuna. Ease up on the seasonings a little if you wish and use fresh garlic if you don't have the powder. Serve with salsa or mayonnaise.

    Ingredients
    Serves: 4 

    • 1 large potato, peeled and cubed
    • 2 (185g) tins tuna, drained
    • 1 egg
    • 1/2 small onion, chopped
    • 1 tablespoon Dijon mustard
    • 1 tablespoon of breadcrumbs (or as needed)
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian herbs
    • 1/4 teaspoon cayenne pepper
    • salt and pepper, to taste
    • 2 tablespoons olive oil

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Peel and quarter the potato and place into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
    2. Mix the tuna, egg, onion, Dijon mustard, breadcrumbs, garlic powder, Italian seasoning, cayenne pepper and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
    3. Heat the olive oil in a frypan over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

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    Reviews (4)

    9

    Just like my mum's tuna patties.. I coated them in Panko crumbs and shallow fried. DELICIOUS!! (To crumb, form into patties and refrigerate for an hour, then dip in beaten egg, and then Panko crumbs, refrigerate again until firm, and then shallow fry) Even better the next day as a cold lunch. - 28 May 2012

    KerryHancock
    3

    Followed your great recipe, also added 2 sticks finely chopped celery & 1 grated carrot...absolutely delicious - 18 Feb 2013

    RichardAllan
    0

    Excellent. I also crumbed mine with the panko crumbs and added a grated carrot from the backyard. Thanks for sharing - 22 Jan 2014

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