Description
These Tuna and Potato Patties are a delicious and crispy option for a light meal or snack. Made with mashed potatoes, flaked tuna, onion, parsley, and lightly coated in cornmeal, they are pan-fried to golden perfection. Ready in just over an hour, these patties are perfect served with a fresh salad or in a burger roll for a hearty bite.
Ingredients
Main Ingredients
- 200 g potato
- 425 g can of tuna in oil, drained well
- 1 medium brown/yellow onion, finely chopped
- 1 egg, lightly beaten
- 2 tbsp flat leaf parsley, finely chopped
- Sea salt and black pepper, to taste
Coating and Cooking
- 1/2 cup finely ground cornmeal/polenta, for coating
- 1/4 cup olive oil, for frying
Instructions
- Prepare the potatoes: Peel the potato and cut it into cubes. Place them in a small saucepan and cover with cold water. Add 1/2 teaspoon of salt and bring to a boil over high heat. Reduce heat, cover, and simmer until tender, about 15 minutes, testing with a skewer for doneness.
- Drain and dry potatoes: Drain the cooked potatoes, return them to the hot saucepan for a couple of minutes to dry out the excess moisture using residual heat.
- Mash the potatoes: Transfer the potatoes to a medium bowl and mash thoroughly with a fork to a smooth consistency.
- Combine ingredients: Add the well-drained tuna and finely chopped onion to the mashed potatoes. Mix well to combine.
- Add egg and parsley: Stir in the lightly beaten egg and the chopped flat leaf parsley, mixing until the tuna breaks down into a fine texture.
- Season the mixture: Season with sea salt and freshly ground black pepper to taste. Cover the bowl with cling wrap and refrigerate for at least 30 minutes up to one hour to allow firmness.
- Shape patties: Using your hands or an ice cream scoop, form the mixture into small balls and then flatten them firmly into patties.
- Coat patties: Place the cornmeal on a large plate and coat each patty evenly, then transfer them to a separate plate.
- Heat the oil: Warm the olive oil in a large non-stick frying pan until hot but not smoking.
- Fry patties: Carefully add the patties to the pan. Cook approximately 3 minutes on each side until the exterior is crisp and golden. Avoid moving them around to prevent breaking; turn only once.
- Cook in batches & keep warm: Fry in batches if necessary. Place cooked patties on paper towel-lined plates and keep them warm in a low oven until serving.
- Serve: Serve warm with a wedge of lemon and a fresh salad. Alternatively, use them as a burger patty with mayonnaise, tomato slices, and shredded lettuce.
Notes
- Drain tuna well to prevent excess moisture in the patties.
- Flat leaf parsley adds freshness but can be substituted with other herbs if preferred.
- Adjust salt and pepper according to taste preferences.
- Using finely ground cornmeal or polenta ensures a crispy coating.
- Olive oil is recommended for frying to provide flavor and healthy fats.
