Brunch 'n' Lunch

Tuna Potato Patties


‘Crispy on the outside and smooth on the inside, these Tuna Potato Patties are the perfect way to use up some cupboard staples’ – Hungry now? Jump to Recipe

For so long I use to open my pantry, see about 300 cans of tuna and stare blankly until I made pasta. For real, I can’t even begin to tell you how long I lived off tuna mayo pasta for. So this year I made it my mission to broaden my canned tuna horizon. Oh hey, tuna potato patties!

Tuna Potato Patties

For more on my journey to world tuna domination, check out the roundup I wrote called 12 Creative Meals With Canned Tuna. But for now, let’s tuck in to these patties.

There’s a few reasons why I love these tuna patties more than life itself, but mainly because they’re so simple to make.

I usually say the process is split in 3. First is combining your ingredients and shaping into patties. Second is the dredging phase, where you coat in flour, egg and breadcrumbs. And thirdly is simply frying until golden and crispy!

Tuna Potato Patties - Guidance

The other great thing about these tuna potato patties, besides convenience and simplicity, is just how freaking delicious they taste.

A lot of tuna pattie recipes out there don’t actually use potato, but I personally couldn’t cope without it. Slightly dramatic I know, but come on, we’re making comfort food over here 🙂

The way it forms a beautiful creamy and smooth centre, which is complemented so gorgeously by the crispy golden outside. Can’t beat it.

Stacked Tuna Potato Patties

I love seasoning these patties with fresh Dill, Dijon Mustard, Lemon Zest, some Green Onion and a little touch of Cayenne Pepper. This for me is a tuna pattie combination to be reckoned with. However check out the recipe notes section to see subs!

Tuna Potato Patties with Mayo

All in all these tuna potato patties are perfect for literally any occasion. Here I had them for lunch with a quick salad, but they’re also great for dinner and perfect for the kids!

Full recipe below and 1 minute recipe video below that. Enjoy!

5 from 2 votes
Tuna Potato Patties - Stacked
Tuna Potato Patties
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

'Crispy on the outside and smooth on the inside, these Tuna Potato Patties are the perfect way to use up some cupboard staples '

Course: Appetizer, Lunch
Cuisine: Original
Servings: 6
Calories: 180 kcal
Author: Chris
Ingredients
  • 3 Medium sized White Potatoes (Leftover Mash can be subbed, See Notes)
  • 1 Can of Tuna, drained (185g/6.5oz)
  • 2 Spring Onions, finely diced
  • 2 heaped tbsp all-purpose Flour
  • 4 tbsp Breadcrumbs
  • 1 tsp fresh Dill, finely diced
  • 1 tsp Lemon Zest, plus wedges to serve
  • 1 tbsp Butter
  • 1 tsp Dijon Mustard
  • 1 Egg, beaten
  • 1/2 tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper or to taste
  • Salt & Pepper to taste
  • Oil for frying
Method
  1. Boil your potatoes in salted water until soft.

  2. Meanwhile set up your stations: 1 bowl with flour, then 1 with your beaten egg and lastly with breadcrumbs.

  3. Drain and mash your potatoes then add in your Butter, Mustard, Spring Onion, Dill, Tuna, Garlic, Cayenne, Lemon Zest and generous helpings of Salt & Pepper.

  4. Mould into equal burger-shapes, carefully dip in the Flour, then the Egg and finally the Breadcrumbs, making sure all surfaces are covered.

  5. Pour enough oil in a pan to comfortably cover the entire surface. Fry over medium heat, flipping once until golden and crispy (6-8mins).

Recipe Notes

a) Feel free to use leftover mashed potato, 1 1/2 cups should be the equivalent of 3 medium potatoes.

b) If you're not a fan of Dill, fresh Parsley would be a great substitute. If you don't like spice at all, change Cayenne Pepper for Black Pepper.

c) If you are using leftover mash, perfect. Keep it cold and start from combining the ingredients. If you are boiling the potatoes try and leave them to steam for a little while after they're cooked. This will allow moisture to leave the potatoes and produce lighter, fluffier mash. In both instances, if you are struggling to keep shape of the patties, pop them in the freezer for 5 mins or so before you dredge them so they don't fall apart.

d) Consider frying in two batches of 3 to give the patties room to fry. It is also important that the oil is hot enough to 'sizzle' when the patties hit the pan. If it's too low, the patties will merely soak up the oil, become soggy and fall apart.


If you’re after more quick, easy and DELICIOUS Tuna recipes, look no further – 12 Creative Meals With Canned Tuna

12 Creative Meal with Canned Tuna


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Tuna Potato Patties


Cheers guys, this has been ‘ Tuna Potato Patties ’ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you soon! 🙂


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8 Comments

  • Reply
    Adriana Lopez Martin
    December 11, 2017 at 8:23 pm

    This a lovely combination I prepare a similar recipe but make croquettes my mom’s recipe for lent. Thanks for bringing me so many good memories =)

    • Reply
      Chris
      December 11, 2017 at 8:47 pm

      That’s so amazing to hear! I’m glad this post brought some joy 🙂 Have a great day!

  • Reply
    Katie D
    December 11, 2017 at 8:33 pm

    Dill is by far one of my favorite herbs to use – yum!

    • Reply
      Chris
      December 11, 2017 at 8:47 pm

      Isn’t it just the best!?

  • Reply
    Jenn
    December 11, 2017 at 9:00 pm

    Oh, this reminds me of my childhood. We had tuna patties all the time. Probably because they were inexpensive – but we all loved them. I don’t think my mom put potatoes in her though. I bet the potato gives it extra staying power.

    • Reply
      Chris
      December 11, 2017 at 9:08 pm

      Yes, had these all the time growing up for the same reason!

  • Reply
    Cliona Keane
    December 11, 2017 at 10:14 pm

    This sounds like my perfect lunch recipe! I love tuna fish cakes!

    • Reply
      Chris
      December 12, 2017 at 9:52 am

      Awesome for lunch! 🙂

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