Tuna Patties Recipe

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5 from 1 vote

Tasty tuna and potato cakes - this is a simple recipe we've loved for years.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Australian

Servings: patties

Calories: 82kcal

Author: Libby Hakim

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