Ingredients

• Potatoes: 2 medium-sized, peeled and boiled
• Tuna: 100 g (canned, drained)
• Onion: 1/2 medium, finely chopped
• Egg: 1 large
• Breadcrumbs: As needed (with parsley and garlic, or plain breadcrumbs with herbs)
• Pepper: To taste
• Salt: To taste
• Vegetable oil: For frying

Instructions (Step-by-Step)

Step 1: Prepare the Potatoes

1. Boil the potatoes: Peel and chop 2 medium-sized potatoes into small chunks. Place the potatoes in a pot of salted water and bring them to a boil. Cook for about 10-15 minutes, or until they are fork-tender.
2. Mash the potatoes: Drain the boiled potatoes and mash them with a fork or potato masher until smooth. Let them cool slightly before mixing with other ingredients.

Step 2: Prepare the Tuna Mixture

1. Prepare the tuna: Drain 100 g of canned tuna and flake it into small pieces using a fork.
2. Chop the onion: Finely chop 1/2 of an onion. You can sauté the onion in a little oil for 2-3 minutes to soften it if you prefer a milder onion flavor, but this step is optional.
3. Combine the ingredients: In a large mixing bowl, combine the mashed potatoes, flaked tuna, chopped onion, and 1 large egg. Mix well until all the ingredients are evenly distributed.
4. Season: Add salt and pepper to taste. Mix thoroughly to ensure the seasoning is spread evenly throughout the mixture.

Step 3: Shape and Coat the Patties

1. Shape the patties: Using your hands, shape the tuna and potato mixture into small patties or cakes, about the size of your palm. Aim for 1-2 cm thick patties to ensure they cook evenly.
2. Coat the patties: Place the breadcrumbs (about 1/2 cup or more, depending on how many patties you make) in a shallow bowl. Gently press each patty into the breadcrumbs, ensuring both sides are well-coated. If your breadcrumbs contain parsley and garlic, they will add extra flavor; otherwise, you can season plain breadcrumbs with dried herbs.

Step 4: Fry the Patties

1. Heat the oil: In a large skillet, heat a generous amount of vegetable oil (about 2-3 tablespoons) over medium heat. You want enough oil to lightly fry the patties and give them a crispy exterior.
2. Fry the patties: Once the oil is hot, carefully place the patties in the skillet. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan; cook the patties in batches if necessary.
3. Drain excess oil: Once the patties are golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve

1. Serve the patties: These tuna and potato patties are best served warm, but they are also delicious at room temperature. You can serve them with a side salad, some dipping sauces like mayonnaise, or a squeeze of fresh lemon juice.
2. Garnish: Optionally, garnish the patties with fresh parsley or a sprinkle of extra breadcrumbs for added crunch and flavor.

Cooking Tips

• Breadcrumbs: If you don’t have pre-seasoned breadcrumbs with parsley and garlic, you can easily make your own by mixing plain breadcrumbs with dried parsley, garlic powder, and a pinch of salt.
• Add vegetables: To boost the nutrition and add more flavor, you can mix in finely grated vegetables like carrots or zucchini into the tuna and potato mixture.
• Baking option: If you prefer a healthier option, you can bake the patties in a preheated oven at 180°C (350°F) for about 20-25 minutes, turning them halfway through, until they are golden and crispy.
• Egg substitute: If you want to make the patties egg-free, you can substitute the egg with a flaxseed or chia seed “egg” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons of water, let sit for 5 minutes until it gels).
• Chilling the patties: For firmer patties, refrigerate the shaped patties for 15-20 minutes before frying. This helps them hold their shape better while cooking.

Nutritional Facts (Per Serving, Based on 4 Patties)

• Calories: 220 kcal
• Protein: 12 g
• Carbohydrates: 22 g
• Fat: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 320 mg
• Calcium: 5% DV
• Iron: 8% DV

Frequently Asked Questions (FAQs)

1. Can I use fresh tuna instead of canned?
   • Yes, fresh tuna can be used. Simply cook and flake the fresh tuna before mixing it with the mashed potatoes and other ingredients.
2. Can I make these patties ahead of time?
   • Yes, you can prepare the patties and store them in the refrigerator for up to 24 hours before frying. This is a great time-saving option for busy days.
3. Can I freeze these patties?
   • Absolutely. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. To cook, thaw in the refrigerator overnight and fry as usual.
4. What can I serve with these patties?
   • These patties pair well with a fresh salad, steamed vegetables, or roasted potatoes. They also work great in sandwiches or wraps with some lettuce, tomato, and your favorite sauce.
5. Can I make the patties gluten-free?
   • Yes! Simply use gluten-free breadcrumbs or coat the patties in crushed gluten-free crackers or cornmeal for a crunchy texture.

Conclusion

These Tuna and Potato Patties are a delightful and versatile dish that is both easy to make and packed with flavor. The combination of tender potatoes and savory tuna, along with the crispy breadcrumb coating, makes for a satisfying meal. Whether you’re serving them as an appetizer, a light dinner, or a snack, these patties are sure to please. With simple ingredients that are likely already in your pantry, this recipe is an excellent go-to when you’re short on time but craving something tasty. Enjoy this dish with a fresh salad or some dipping sauces for a meal that everyone will love!