Tuna Fish Patties
Submitted by liwewe
Golden pan-fried tuna fish patties made with mashed potato, egg, garlic, and herbs. Crispy on the outside, tender inside. A budget-friendly canned tuna dinner the kids will gobble up.
YIELD
2 servingsPREP
60 minCOOK
10 minREADY
70 minIf you grew up eating fish cakes on Friday nights, these will take you right back.
Mashed potatoes and canned tuna get mixed with egg, garlic powder, parsley, and chives, then shaped into thick patties, dusted with flour, and fried until the edges go golden and crunchy.
The potato keeps everything moist inside while the flour coating crisps up in the oil.
Serve them hot off the pan with a squeeze of lemon or a dollop of tartar sauce.
Kitchen Tips
- Chill the mixture before shaping so the patties hold together in the pan and don’t crumble apart.
- Don’t skimp on the flour coating. A good dusting on both sides is what gives you that satisfying crunch.
- Fry in batches and don’t crowd the pan. Overcrowding drops the oil temperature and makes soggy patties instead of crispy ones.
Ingredients
Directions
Boil potatoes and put aside to cool.
Drain tuna.
Mash potatoes and mix in tuna.
Add egg, salt, pepper, garlic powder, parsley flakes and chives.
Mix well.
Refrigerate for a while.
Make patties the size of a regular hamburger and coat both sides with flour.
Fry in ¼ inch of cooking oil on medium heat.
Turn when golden brown and fry other side.
Drain on paper towels.
Serve hot.
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