Delicious and homemade, this easy tuna patty recipe is quick and easy to make. Packed with a generous amount of vegetables, they are a simple dinner meal idea.
These potato tuna patties are made without breadcrumbs, and can be eaten hot or cold, making them the perfect lunch box idea for school or work.
You can even make them bite sized and serve them as an easy party snack.
Step By Step Instructions
In a large bowl, mix together the cooled cooked potatoes, drained canned tuna, capsicum, celery, carrot, corn kernels, spring onions, red onion, fresh parsley and salt.
Taste and adjust the seasoning before shaping into 18 large patties. Dip each patty into plain flour, then dunk into beaten egg and fry in a little olive oil until golden brown.
When making this easy tuna patty recipe, keep these tips and ideas in mind:
- Steam the potatoes rather than boiling. I find that the potatoes don’t absorb as much water when steamed, as they do when boiled. If they have a high-water content the potatoes can be too soft making it hard to work with.
- For steaming cut the potato into small even sized pieces, so that they cook at the same time.
- Allow the cooked potatoes to cool to room temperature before mashing. Don’t add any butter, milk or eggs to the mixture.
- We use two large cans of tuna one in oil and one in brine, however if you choose, you can use two cans of tuna in oil or two cans of tuna in brine. Just remember to drain the canned tuna very well.
Looking For more easy snack recipes to enjoy? Try one of these?
Ham and Cheese Pinwheels are soft and packed full flavor. Generously filled with freshly diced ham, finely grated cheddar cheese, and pineapple all wrapped inside a light and fluffy homemade dough and are quick to make.
Mini Bacon and Cheese Quiches In Puff Pastry are baked in mini muffin tins, these individual quiche bites are the perfect party appetiser or good for a snack any-time of the day.
Simple Tuna Patty Recipe Without Bread Crumbs
FOR THE PATTIES
- 1 kilogram (2.20 pounds) potato peeled and cut into even sized pieces
- 400 grams (14 ounces) canned tuna in oil drained
- 400 grams (14 ounces) canned tuna in brine drained
- 70 grams (2.46 ounces) red capsicum finely diced
- 70 grams (2.46 ounces) celery finely diced
- 70 grams (2.46 ounces) carrot peeled and grated
- 40 grams (1.41 ounces) corn kernels cooked
- 40 grams (1.41 ounces) spring onions finely sliced
- 70 grams (2.46 ounces) red onion finely diced
- 2 tablespoons fresh parsley finely chopped
- 1 ¼ teaspoon salt or to taste
- Pepper to taste (optional)
FOR THE COATING
- ¼ cup plain flour
- 2 large eggs
- Oil for frying
- Place the potato pieces in a steamer and steam until tender and cooked. Transfer to a large bowl and allow to cool. Note 1: Steaming the potatoes will help prevent them from absorbing too much water, which can cause your tuna patty mixture to become too wet and very soft, making it hard to work with.
- While the potatoes are cooking, drain the canned tuna, cut and prepare the other vegetables, and parsley. These can all be placed into one very large mixing bowl (or use your largest cooking pot if you don’t have a large mixing bowl).
- Mash the cooked and cooled potatoes, add to the prepared vegetables, parsley, season with salt (to taste) and mix very well. Taste for seasoning and adjust if necessary. Note 2: This mixture can be hard to mix with a wooden spoon, I like to use my hands to mix everything together.
- Divide the mixture into eighteen, and shape into patties.
- Place the eggs into a small bowl, add 2-3 tablespoons of water and beat well. Put aside.
- Place the flour into a small bowl. Put aside.
- COOKING THE PATTIES- Heat 2 -3 tablespoons of oil in non-stick frying pan, then cook the patties in small batches of three to four. - Each patty should be lightly coated in the flour and then dipped into the egg mixture before being placed in the frying pan. Cook on medium heat until the egg turns a nice golden brown on both sides. Once cooked place on absorbent paper, before serving.