If you’re on the hunt for a quick and easy dinner that won’t leave you feeling too full then these simple tuna patties are the perfect option! And with an incredibly budget-friendly ingredients list, you won’t be able to resist whipping these up as a last minute meal.
But the best part about this recipe is just how versatile they are. Not only can you throw in any extra ingredients, but you can also serve it up however you want whether it’s in a burger bun, chopped up in a salad or on its own next to an easy side dish. Enjoy!
- 700g sebago potatoes, peeled, chopped
- 425g can tuna in springwater, drained
- 1/3 cup frozen peas
- 1/4 cup chopped fresh chives, plus extra to serve
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 2 tbsp chopped fresh dill, plus extra to serve
- 2 tsp finely grated lemon rind
- 1 garlic clove, crushed
- 1/2 cup plain flour
- 1 egg, lightly beaten
- 3/4 cup panko breadcrumbs
- Extra virgin olive oil, for shallow-frying
- Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes or until tender. Drain. Return to pan. Roughly mash. Set aside to cool completely.
- Combine tuna, peas, chives, parsley, dill, lemon rind, garlic and potato in a large bowl. Add flour and egg. Season well with salt and pepper. Mix well to combine. Shape 1/3 cup mixture into a patty. Toss lightly in breadcrumbs. Place on a tray. Repeat with remaining potato mixture and breadcrumbs. Refrigerate for 30 minutes.
- Heat oil in a large frying pan over medium-high heat. Cook patties, in 3 batches, for 4 minutes each side or until golden and heated through. Drain on paper towel. Serve warm or cold, sprinkled with extra chives and dill and sauce of choice.