Here’s a delicious and comforting recipe I recently tried — these tuna and potato patties turn humble ingredients into something really special.
Why You’ll Love This Recipe
I love how these patties combine creamy mashed potatoes with flaky tuna, then get a golden, crispy crust that adds just the right crunch. They’re easy to make, cost-effective, and versatile — great for a quick dinner, a snack, or even a lunchbox treat. And because you’re using pantry staples like canned tuna and boiled potatoes, it’s ideal when you don’t feel like shopping for extra fancy ingredients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium potatoes (about 300 g), boiled and mashed
1 can tuna in oil or water (about 150 g), drained
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons breadcrumbs (plus extra for coating)
1 tablespoon chopped parsley or dill
½ teaspoon black pepper
½ teaspoon salt (or to taste)
Optional: ¼ teaspoon paprika or chili flakes for a bit of spice
2 tablespoons all-purpose flour (for shaping)
Vegetable oil, for frying
Directions
Boil the potatoes until tender, then drain and mash until smooth.
In a large bowl, combine the mashed potatoes and drained tuna; break up any larger chunks of tuna.
Add the chopped onion, garlic, parsley (or dill), salt, pepper, and paprika or chili flakes if using. Stir until well-mixed.
Add the egg and breadcrumbs to the mixture; stir to bind everything together. If it seems too loose, add a little more breadcrumbs.
Portion the mixture into patties (round or oval). Lightly dust each patty with flour, or roll in extra breadcrumbs for a crispier crust.
Heat vegetable oil in a non-stick skillet over medium heat. Once hot, add the patties and fry for about 3–4 minutes on each side, or until golden brown and crisp.
Transfer the cooked patties to a paper-towel lined plate to drain any excess oil. Serve warm with a dipping sauce like garlic-yogurt, tartar sauce, or a chili-tomato dip.
Servings and Timing
This recipe makes about 4–6 patties (depending on size).
Total time: roughly 25–30 minutes (including boiling and preparation).
Serve 2–3 patties per person along with a salad or vegetables for a complete meal.
Variations
Cheesy version: Fold in shredded cheddar or mozzarella for a gooey center.
Spicy twist: Add chopped chili, sriracha or cayenne pepper to the mixture.
Veggie boost: Stir in grated carrots, peas or corn for extra texture and nutrition.
Baked version: For a lighter option, brush patties lightly with oil and bake at 200 °C (400 °F) for about 20 minutes, flipping halfway through.
Storage/Reheating
If I have leftovers (though it’s rare!), I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat to restore the crispiness — avoid microwaving if possible, as it can make the crust soggy. You can even freeze uncooked patties: place them on a tray to freeze solid, then store in a freezer bag for up to 2 months. To cook from frozen, thaw overnight then fry or bake as directed.
FAQs
How do I prevent the patties from falling apart while cooking?
I make sure the tuna is well-drained and the mashed potatoes have cooled slightly. If the mixture seems too wet, I add a bit more breadcrumbs or an extra egg to help bind it. Chilling the shaped patties for 10 minutes before frying can also help them hold their shape.
Can I use sweet potatoes instead of regular potatoes?
Yes — sweet potatoes will give a different flavour and a slightly sweeter taste, but the method remains the same. Just adjust the cooking time so they’re fully tender before mashing.
Is it possible to make these gluten-free?
Definitely. I replace the breadcrumbs and flour coating with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure the rest of your ingredients (like any flavourings) are also gluten-free.
What dipping sauces pair well with these patties?
I’ve tried garlic-yogurt sauce, tartar sauce, sriracha mayo, and even a simple squeeze of lemon with chopped chives. They all work great. The acidity of a lemon or tangy sauce helps balance the richness of the patties.
Can I make them ahead for a party or gathering?
Yes. I prepare the mixture, shape the patties and keep them refrigerated until ready to fry. You could even fry them ahead of time and keep them warm in a low oven before serving — though they’re best when freshly crisped.
Conclusion
These tuna and potato cakes are one of my go-to recipes when I want something satisfying, quick, and flavorful without a lot of fuss. They hit the sweet spot between comfort food and smart pantry cooking. If you’re looking for a recipe that transforms simple ingredients into something memorable, this one’s it. Let’s fire up the stove and make something delicious tonight!
Golden tuna and potato cakes are crispy on the outside and fluffy on the inside, blending creamy mashed potatoes with flaky tuna for a comforting, delicious bite. Perfect as a quick dinner, snack, or lunchbox treat using pantry staples.
Total Time:30 minutes
Yield:4–6 patties (2–3 servings)
Ingredients
2 medium potatoes (about 300 g), boiled and mashed
1 can tuna in oil or water (about 150 g), drained
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons breadcrumbs (plus extra for coating)
1 tablespoon chopped parsley or dill
½ teaspoon black pepper
½ teaspoon salt (or to taste)
Optional: ¼ teaspoon paprika or chili flakes
2 tablespoons all-purpose flour (for shaping)
Vegetable oil, for frying
Instructions
Boil potatoes until tender, drain, and mash until smooth.
In a large bowl, combine mashed potatoes and drained tuna, breaking up large chunks.
Add onion, garlic, parsley or dill, salt, pepper, and optional paprika/chili flakes. Mix well.
Stir in egg and breadcrumbs to bind the mixture. Add more breadcrumbs if needed.
Shape mixture into round or oval patties. Lightly dust with flour or roll in breadcrumbs for crispiness.
Heat oil in a non-stick skillet over medium heat. Fry patties 3–4 minutes per side until golden and crisp.
Transfer to paper towel-lined plate to drain. Serve warm with dipping sauce.
Notes
Chill shaped patties for 10 minutes before frying for better shape retention.
Use gluten-free breadcrumbs and flour for a gluten-free version.
Try sweet potatoes for a different flavor twist.
Reheat in a skillet to maintain crispiness.
Freeze uncooked patties for up to 2 months; thaw before cooking.
