These Crispy Tuna & Potato Patties transform pantry staples into a golden, flavorful snack or light meal. Canned tuna infuses each patty with savory depth, while mashed potatoes provide structure and tenderness. Onions and Italian herbs add aromatic nuance, and a crisp coating of breadcrumbs yields satisfying crunch. Paired with a silky sour-cream–herb sauce, these patties shine as appetizers, lunchbox treats, or alongside a fresh salad for dinner. Quick to prepare—with no special equipment—and customizable to your pantry, they’re sure to become a weeknight favorite.
Cooking Time
Preparation: 15 minutes
Chilling & coating: 10 minutes
Frying: 15 minutes
Total: 40 minutes
Ingredients
Patty Mixture (makes 10–12 patties)
• 1 can (about 150 g drained) tuna in water, liquid discarded
• 3 medium potatoes (≈ 500 g), peeled and diced
• 1 small onion, finely chopped
• 1–2 Tbsp vegetable oil (for sautéing and frying)
• 1 tsp Italian herb blend
• 1 tsp salt, plus extra for seasoning
• ½ tsp smoked paprika (optional)
• 30 g cornstarch or potato starch
• 40 g fine breadcrumbs (plus extra for coating)
• 2–3 stalks spring onions, thinly sliced
Coating & Frying
• 80–100 g coarse breadcrumbs
• Vegetable oil for shallow frying
Creamy Herb Sauce (optional)
• 4 Tbsp sour cream or Greek yogurt
• 1 tsp chopped spring onion
• Pinch salt and paprika
• Drizzle olive oil
Step-by-Step Cooking Directions
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Cook the Potatoes: Boil diced potatoes in salted water until fork-tender, about 10–12 minutes. Drain and mash lightly, leaving some small chunks for texture.
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Sauté Onion: While potatoes cook, heat 1 Tbsp oil in a skillet over low heat. Add chopped onion, Italian herbs, salt, and paprika. Sauté until soft and fragrant, 4–5 minutes. Cool slightly.
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Combine Patties Mixture: In a large bowl, flake tuna with a fork. Add mashed potatoes, sautéed onion, spring onions, starch, and 40 g fine breadcrumbs. Season with additional salt if needed. Mix gently until just combined.
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Shape & Chill: Form mixture into golf-ball–sized rounds, then flatten into 2 cm–thick patties. Place on a tray and refrigerate 10 minutes to firm up.
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Coat Patties: Spread coarse breadcrumbs on a plate. Lightly dust each patty on both sides, pressing crumbs into the surface.
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Fry Patties: Heat 2–3 mm of oil in a nonstick skillet over medium. Fry patties in batches, about 3–4 minutes per side, until deeply golden. Drain on paper towels.
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Make the Sauce: Whisk sour cream with spring onion, salt, paprika, and a drizzle of olive oil.
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Serve: Arrange patties on a platter, drizzle with or serve alongside the creamy herb sauce. Garnish with extra spring onions.
Nutritional Information (per patty, without sauce)
Calories 120 kcal • Protein 6 g • Carbs 13 g • Fat 4 g • Fiber 1 g • Sodium 280 mg
Origins and Popularity of the Recipe
Fish cakes and potato patties appear in coastal cuisines worldwide—from British cod fishcakes to Japanese satsuma-age. Canned tuna offers a modern shortcut, beloved since mid-20th-century pantry cooking. Combining tuna and potato creates a budget-friendly, protein-packed dish embraced by busy families. Seasonings like Italian herbs reflect global fusion, while the crispy breadcrumb coating echoes classic Southern fry-up traditions.
Reasons Why You’ll Love the Recipe
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Pantry-friendly: uses canned tuna and staple veggies.
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Quick: ready in under 45 minutes.
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Kid-approved: mild flavor and crunchy texture.
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Versatile: serve as appetizer, snack, or meal.
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Customizable: swap herbs, spices, or add cheese.
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Freezer-friendly: freeze pre-fried patties for later.
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Balanced: protein, carbs, and healthy fats.
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One-bowl mixing: minimal dishes.
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Crowd-pleaser: perfect for gatherings.
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Low-effort: no bread dough or long prep.
Health Benefits
• Tuna: lean protein and omega-3 fatty acids for heart health.
• Potatoes: provide potassium, vitamin C, and fiber.
• Onions & herbs: antioxidants and anti-inflammatory compounds.
• Light frying: shallow fry preserves flavor with less oil.
Serving Suggestions
• Pair with mixed-leaf salad dressed in lemon vinaigrette.
• Serve on crusty bread as open-faced patties with greens.
• Accompany with roasted vegetables or coleslaw.
• Offer as party finger food with toothpicks and dipping sauces.
Common Mistakes to Avoid
• Over-mixing: yields dense patties—mix until just combined.
• Skipping starch: leads to falling-apart patties—don’t omit.
• Oil too hot: burns coating before heating through—aim for 170–180 °C.
• Crowding pan: lowers oil temperature—fry in batches for crispness.
Pairing Recommendations
• Beverage: crisp white wine (Pinot Grigio), light beer, or iced tea.
• Sauces: aioli, sweet chili, or tartar sauce alongside the creamy herb dip.
Cooking Tips
• Texture: leave small potato chunks.
• Crispness: double-coat patties—pat mixture in breadcrumbs twice.
• Seasoning: taste a small fried test patty and adjust salt/spices.
Similar Recipes to Try
• Salmon & Potato Cakes
• Chickpea & Sweet-Potato Falafel
• Zucchini & Feta Fritters
• Classic British Fish Cakes
Variations to Try
• Spicy: add chili flakes and cumin.
• Cheesy: fold in grated Parmesan or cheddar.
• Herby: use dill, parsley, or cilantro mix.
• Veggie boost: add grated carrot or peas to the mixture.
Ingredient Spotlight
Cornstarch: Binds moisture from potato and tuna, creating firm patties without the heaviness of flour, while yielding a lighter crumb.
Conclusion
Crispy Tuna & Potato Patties with Creamy Herb Sauce showcase how simple ingredients can become a sophisticated, satisfying dish. They’re perfect for busy cooks who need fast, flavorful meals with minimal fuss. Keep the recipe handy for last-minute gatherings, lunch prep, or anytime you crave a crispy, protein-packed treat that’s better than takeout.
Frequently Asked Questions
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Can I bake these instead of fry?
Yes—brush patties with oil, bake at 200 °C for 15–18 min, flipping halfway. -
How do I prevent soggy patties?
Ensure potatoes are well-drained and cool before mixing. -
Can I use fresh tuna?
Cook and flake fresh tuna steak; adjust salt as needed. -
How do I store leftovers?
Refrigerate in airtight container up to 3 days; reheat in oven or air fryer. -
Are they freezer-safe?
Freeze uncooked patties on tray, then bag for up to 1 month; fry from frozen adding 1–2 min per side. -
What can replace breadcrumbs?
Use crushed cornflakes, panko, or ground oats for coating. -
Can I make them gluten-free?
Use gluten-free breadcrumbs and ensure starch is GF. -
Why are my patties falling apart?
Add more starch or fine breadcrumbs to absorb moisture. -
Can I add cheese to the mixture?
Yes—mix in 2 Tbsp grated firm cheese for richness. -
What dipping sauces pair well?
Try lemon-garlic aioli, tzatziki, or chipotle mayo for variety.