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Easy Tangy Tuna Potato Patties

These Easy Tangy Tuna Potato Patties are crispy on the outside and creamy on the inside, perfect for a quick and delicious lunch using pantry staples! Featuring a flavorful combination of tuna, potatoes, and zesty seasonings, it's sure to become a family favorite.
1
23 min
TOTAL TIME
238
CALORIES
$1.02
PER SERVING
Easy Tangy Tuna Potato Patties
Ingredients
16 INGREDIENTS
6 SERVINGS
Dijon Mustard
1 tsp dijon mustard
Egg
1 large egg
beaten
All-purpose Flour
2 tbsp all-purpose flour
Breadcrumbs
4 tbsp breadcrumbs
Spring Onion
2 whole spring onion
finely diced
Mashed Potatoes
1 1/2 cups mashed potatoes
Garlic Powder
1/2 tsp garlic powder
Cayenne Pepper
1/8 tsp cayenne pepper
Tuna
2 cans tuna
drained
Fresh Dill
1 tsp fresh dill
finely diced
Mayo
1 tsp mayo
Lemon
1 whole lemon
zest
Oil
2 tbsp oil
for pan-frying
Salt
1/2 tsp salt
Black Pepper
1/2 tsp black pepper
Butter
1 tbsp butter
melted
Directions
5 STEPS
15 min
PREP TIME
8 min
COOK TIME
23 min
TOTAL TIME
1
In a large bowl, combine mashed potatoes, tuna, spring onions, melted butter, Dijon mustard, mayo, dill, lemon zest, garlic powder, cayenne pepper, salt, and black pepper.
2
Divide the mixture into 6-8 equal portions and shape each portion into a patty.
3
Place all-purpose flour and beaten egg in two separate shallow dishes. In another shallow dish, combine breadcrumbs with salt and pepper.
4
Dip each patty in the flour, coating all surfaces, then dip in the beaten egg, and finally in the seasoned breadcrumbs, pressing gently to ensure they adhere.
5
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Fry the patties until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil before serving.
Health Info
Macros
16g
CARBS
12g
FAT
14g
PROTEIN
Contains these allergens
SOYBEANS
MILK
EGGS
FISH
WHEAT
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7
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Frequently Asked Questions
Why are my Potato Patties falling apart?
How do I achieve that perfectly crispy crust?
Can I use any type of potatoes?
My Potato Patties are gummy. What went wrong?
Can I bake the Potato Patties instead of frying?
How do I prevent my Potato Patties from absorbing too much oil?
What else can I add in Potato Patties for flavour?
Can I freeze the Potato Patties?
Why aren't my Potato Patties crispy even though I have fried them for long?
How can I make vegan Potato Patties?