Crispy on the outside and smooth on the inside, these Tuna Potato Patties are the perfect way to use up some cupboard staples for a quick, easy and delicious lunch! – Hungry now? Jump to Recipe
For so long I used 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 are my favourite kind of patty for so many different reasons.
Firstly, potato. Because life is better with potato right?
But in all seriousness I think that’s one of the reasons these tuna patties are so delish. I’ve made tuna patties without potato before and I don’t know, they kinda just fall flat for me. The potato adds a real hearty component to the patties and adds a fluffy, creamy texture. Not only that, but it offers a nice crispy casing too.
Crispy on the outside, smooth on the inside? Yep that’s the tuna patty life I’m all about.
As delicious as these patties may be, the real gem to this recipe is how easy they are to make.
Best way to make Potato Tuna Patties
I tend to categorize making tuna potato patties into 3 easy steps:
- Combining – first step is combining the potato with your filling ingredients. You can either use leftover mash or freshly made mash, I’ve added a section in the recipe notes on that.
- Coating – next phase is coating in flour, then egg and finish in breadcrumbs. This will give a gorgeously golden crust to the patties.
- Cooking – for me the best option is always frying. I have baked them in the oven before but because there’s such little fat in the filling or in the batter, they turn out being fairly dry.
Simple as that! The 3 C’s if you will.
When it comes to the filling, I love seasoning these patties with fresh Dill, Dijon Mustard, Lemon Zest, some Green Onion and a little touch of Cayenne Pepper.
These bold flavours help balance out the creaminess of the potato and result in a tuna potato patty that’s bursting with flavour.
Can you think of anything worse than a bland tuna patty?
No ma’am, no thank you.
Anywho, let’s tuck in shall we?
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!
How to make Tuna Potato Patties (Full Recipe & Video)
'Crispy on the outside and smooth on the inside, these Tuna Potato Patties are the perfect way to use up some cupboard staples for a quick, easy and delicious lunch!'
- 3 Medium sized White Potatoes (or 1.5 cups leftover mash)
- 1 Can of Tuna, drained (185g/6.5oz)
- 2 Spring Onions, finely diced
- 2 heaped tbsp all-purpose Flour
- 4 tbsp Breadcrumbs
- 1 tbsp Butter
- 1 tsp fresh Dill, finely diced
- 1 tsp Lemon Zest, plus wedges to serve
- 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
Boil your potatoes in salted water until soft.
Meanwhile set up your stations: 1 bowl with flour, then 1 with your beaten egg and lastly with breadcrumbs.
Drain your potatoes and leave them to sit for a few minutes, allowing the steam to escape. Then add in your Butter, Mustard, Spring Onion, Dill, Tuna, Garlic, Cayenne, Lemon Zest and generous helpings of Salt & Pepper.
Mould into equal burger-shapes. If they seem flimsy, consider popping in the freezer for 5 minutes to firm them up. Carefully dip in the Flour, then the Egg and finally the Breadcrumbs, making sure all surfaces are covered.
Pour enough oil in a pan to comfortably cover the entire surface. Fry over medium heat, flipping once until golden and crispy (6-8mins).
Watch how to make it!
a) Boiling Potatoes - Start from cold water and boil on the hob. If you pour boiling water straight in and cook from there, the insides of the potatoes are going to be much firmer than the outsides.
b) Subs - 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) Preventing the patties from falling apart - If you are boiling the potatoes it's important to 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. Also consider popping them in the freezer for 5 mins or so before you dredge them.
d) Reducing mess - Coating anything in a flour, egg, breadcrumb batter opens the possibility of mess. my advice is to have a 'dry' hand and a 'wet' hand. Use one hand to coat the dry ingredients and the other to coat the wet. Simples. I also have a bowl of warm water next to me to dip my fingers in if things get too sticky.
e) Oil - It's 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. Test by dropping a tiny bit of patty in the oil beforehand.
If you’re after more quick, easy and DELICIOUS Tuna recipes, look no further – 12 Creative Meals With Canned Tuna