Mashed potato tuna patties, the ideal last minute appetizers that can feed a hungry crowd. Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. Easy healthy appetizers right here for you!
You have probably had enough of my daily struggles to get my toddler to eat a wider range of foods. Not easy, l let you know! But, and that’s so exciting l feel like jumping around with joy, l think l might have figured out a way to get her to eat things she gladly refuses whenever offered. Yes, that’s right! Patties!!! I should have thought of it by now!!! I guess better later than never.
Now, don’t think she eats the whole plate, but the fact that she grabs 1-2 and actually eats them, means a lot to me. Back when she was around one year old, she used to like pasta with tomato sauce and tuna, but then she decided tuna (along with many others) was not her thing. And who has tuna now? I can’t believe it, l’m a genius 😂
Well, there’s only one way to get her curious about what l cooked. It’s enough to get the food ready for some photo shooting, and she quickly comes and tries to steal whatever’s on the plate. I bet she wouldn’t touch them if l actually sat her down in her high chair and offered her the patties. The terrible twos, hey! But, nevermind, mummy’s more than happy this way!
I totally agree that baking is the way forward, rather than frying these patties, but as l told you in one of my previous posts, my oven is broken and l’m yet to get it fixed. We are going on holiday tomorrow yaaay!!! So l’ll have to get it done after we come back.
Talking about holidays, l’ve been waiting for it for so long now! We’re going to Romania to visit my family, and while little ones get spoilt rotten by my parents, l’ll finally get a chance to put my feet up for a bit. Really looking forward to that! Especially that mum will be in charge on cooking hehe
Now, coming back to these lovely deliciously golden yummy scrummy mashed potato patties, you can of course make fresh mashed potatoes if you don’t happen to have any. Or even buy ready made one (l’ll keep it a secret, no one will ever know). Just make sure the mashed potatoes is creamy, that will add some extra flavour.
And do you know what’s the secret to some fabulous patties? Garlic! My favourite! Amazing how to cloves of garlic can bring so much flavour. You can omit it if you want, but l highly recommend it. And just before you go, have you checked my Chickpea broccoli potato patties? Oh, you really must try them! Absolutely delicious!
Another secret ingredient, or maybe ok, not that secret, but crucial if you want the patties to bind together is egg. This is prevent the patties from falling apart while frying. Don’t panic if the mixture becomes pretty moist after adding egg, just wet your hand with water, shape the mixture into patties, and refrigerate for at least one hour. They will firm up nicely, just coat them with flour, shaking the excess, then fry them in the hot oil. I promise you they will not fall apart at all.
If you made too many patties, or you want to have some for other days, you can safely freeze them. Just wrap them up individually with clingfilm, and pop them in the freezer without cooking them. When you are ready to cook them, just pop them in the oven, and they should be perfect.
Don’t forget to spray some oil on the baking paper and on the patties, otherwise they will dry out in the oven. I wouldn’t think they need more than 30 minutes to cook at 200 degrees Celsius, 390 Fahrenheit, just do check your oven after 20 minutes, to make sure they are ok.
Mashed potato tuna patties are the ideal last minute appetizers that use leftover mashed potatoes and some good old canned tuna. The addition of garlic and spring onions bring so much flavour. Easy healthy appetizers to feed a crowd.
- 500 g leftover mashed potatoes ( 1lb 2oz)
- 1 tin tuna 160 g, 5oz)
- 2 spring onions
- 2 cloves of garlic
- 1/2 cup breadcrumbs
- 1/4 cup plain flour
- salt and pepper to taste
- 1 tbsp freshly-chopped parsley
- oil to fry
- 1 egg
Finely chop the spring onions and garlic and mix them with the mashed potatoes, tuna (well drained), parsley, egg and breadcrumbs.
Use your hands to shape 10 patties, then sprinkle some flour on a large plate and arrange the patties on the plate.
Refrigerate for at least half an hour so that the patties can firm up.
Heat up some oil in a large frying pan, just enough for shallow frying, then lightly coat the patties with flour and fry on both sides for about 3-4 minutes until golden.
Transfer to a plate lined with kitchen paper so that the excess oil can be absorbed.
Serve warm or cold with your favourite sauce or on their own.