Tuna and Potato Patties, or tuna fish cakes, the ideal last minute appetizer 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.
The good old can of tuna can never disappoint. Always there, waiting patiently to be used. Apart from my Tuna Dip which has become a favourite whenever I need to whip up a quick bite, these tuna patties are a favourite recipe to make when there is leftover mash around.
Not that this happens often, I absolutely love mashed potatoes (who doesn't?!), but if I made a ridiculous amount of mash and there are leftovers, these little fish cakes are guaranteed to be a smashing success.
They are quick and dead easy to make, and you can sneak in any other leftover veggies too. Both my girls would gladly give them a try, even if they are "fishy", which is pretty much translated as not on their to-eat list.
And you only need a few simple ingredients to make it happen: mashed potatoes, canned tuna, spring onions, garlic, eggs, breadcrumbs, flour, and some good seasoning. And that's it!
How to make tuna patties with potato
As mentioned, leftover mash is the best - it's already cold, which is what we need to make the patties, already seasoned and ready to be used. But, if you don't have any leftovers, by all means, you can easily make some, or even use ready-made mash.
- in a bowl, add the mash, flaked tuna, chopped spring onions and garlic, egg and breadcrumbs, plus seasoning to taste
- mix everything together
- with wet hands, shape patties, then coat with flour, shaking off the excess
- refrigerate for at least 30 minutes so that the patties can firm up
- shallow fry in a pan set over a medium heat until golden brown on each side
- transfer to a plate lined with kitchen paper to absorb the excess oil
Nothing more, nothing less, and you get some proper delicious fish cakes.
Tips and tricks
Not to panic if the mixture seems too wet, once the patties are chilled, they will firm up nicely, and you will be able to fry them easily. I prefer to coat the patties in flour, rather than breadcrumbs, I like the texture more, but you can use any.
The egg is the binging agent, plus it adds flavour, so not to be missed. The mash would probably hold everything together pretty well, but the egg works 100%, so why not use it and be sure you get the best patties.
What other fish can I use?
Canned tuna can be replaced by canned salmon or any other fish of your choice - if you don't have canned fish, you can fry/bake any fresh fish and flake it. Then it can be used in exactly the same way.
If you don't want to try these little beauties, transfer them to a baking tray lined with non-stick paper, generously spray them with cooking oil spray, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 20-25 minutes or until golden - l used this method for my Healthy Baked Salmon Patties and they were amazing. Do give them a go!
Can I freeze the patties?
Absolutely! 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.
Other tuna recipes
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Tuna and Potato Patties
- 500 g leftover mashed potatoes
- 1 tin tuna
- 2 spring onions
- 2 cloves of garlic
- ½ cup breadcrumbs
- ¼ cup plain flour
- salt and pepper to taste
- 1 tablespoon 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.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
- Not to panic if the mixture seems too wet, once the patties are chilled, they will firm up nicely, and you will be able to fry them easily. I prefer to coat the patties in flour, rather than breadcrumbs, I like the texture more, but you can use any.
- The egg is the binging agent, plus it adds flavour, so not to be missed. The mash would probably hold everything together pretty well, but the egg works 100%, so why not use it and be sure you get the best patties.