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.
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 😂
I totally agree that baking is the way forward, rather than frying these tuna and potato 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 I do look cooking and baking, but who doesn’t like to be spoiled from time to time?I definitely do! Would it be amazing to have your own chef to cook for you whenever you like and whatever you like?
TIPS TO make tuna patties with canned tuna
Now, coming back to these lovely deliciously golden yummy scrummy tuna fish cakes, you can of course make fresh mashed potatoes if you don’t happen to have any. 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 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.
Can I freeze 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.
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.
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Tuna and Potato Patties, or tuna fish cakes, are the ideal last minute appetizer that use leftover mashed potatoes and some good old canned tuna. The addition of garlic and spring onions bring so much flavour.
- 500 g leftover mashed potatoes
- 1 tin tuna
- 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.
- 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.