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Tuna Patties Ultimate Recipe

Tuna Patties

Tuna Patties are crispy, golden, and delicious fish cakes made with canned tuna, potatoes, fresh herbs, and simple pantry ingredients. Serve with salad or in a burger bun.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 2 cans 185 g each tuna in spring water or oil, drained well
  • 500 g potatoes peeled and chopped
  • ½ medium onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh coriander or dill chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 large egg
  • ½ cup 60 g breadcrumbs
  • 1 tablespoon lemon juice
  • 2 tablespoons plain flour for shaping
  • 3 –4 tablespoons vegetable or olive oil for frying
  • Lemon wedges for serving

Method
 

  1. Cook the potatoes: Place the chopped potatoes in a saucepan of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
  2. Drain and mash: Drain the potatoes thoroughly and return them to the warm saucepan. Mash until smooth, then allow them to cool slightly.
  3. Prepare the tuna: Drain the tuna very well, pressing out excess liquid or oil. Flake the tuna into a large mixing bowl.
  4. Combine the ingredients: Add the mashed potatoes, onion, garlic, parsley, coriander or dill, Dijon mustard, paprika, black pepper, salt, egg, breadcrumbs, and lemon juice.
  5. Mix: Gently mix everything together until well combined. The mixture should hold together when pressed. If it feels too wet, add another tablespoon of breadcrumbs.
  6. Shape the patties: Divide the mixture into 8 equal portions. Shape each portion into a firm round patty approximately 1–2 cm thick. Lightly dust both sides with flour.
  7. Chill: Place the patties on a plate or tray and refrigerate for 10–15 minutes. Chilling helps them hold their shape while cooking.
  8. Heat the pan: Heat the oil in a large non-stick frying pan over medium heat.
  9. Cook the patties: Carefully place the tuna patties in the hot pan, working in batches if necessary. Cook for 3–4 minutes on each side, or until crisp and golden brown.
  10. Drain and serve: Transfer the cooked patties to a paper towel-lined plate or wire rack to remove excess oil. Serve hot with lemon wedges and your favourite dipping sauce.

Notes

Chef’s Tips
  • Drain the tuna well: Excess liquid can make the mixture too soft and cause the patties to fall apart.
  • Cool the potatoes: Allow the mashed potatoes to cool slightly before adding the egg so the mixture stays firm.
  • Don't skip chilling: Refrigerating the shaped patties helps them maintain their shape during frying.
  • Make them extra crispy: Add a little rice flour or panko breadcrumbs to the coating for an especially crunchy exterior.
  • Avoid overcrowding: Cook the patties in batches so they brown evenly rather than steam.
  • Add more flavour: A little lemon zest, chopped spring onion, chilli flakes, or grated Parmesan can give the patties an extra flavour boost.
  • For a lighter option: Instead of frying, brush the patties with oil and bake at 200°C (400°F) for approximately 20–25 minutes, turning halfway through.
  • Storage: Cooked tuna patties can be refrigerated for up to 3 days and reheated in a frying pan, oven, or air fryer until hot and crisp.