• Ileana

Tuna and Potato Patties


These Whole 30 Tuna and Potato Patties are a budget-friendly meal or appetizer which is quickly and easily prepared. They are family-friendly and the perfect meal for a long busy day.


Another reason to love this recipe is that you probably have all the ingredients you need. A can of tuna, potatoes, onion and egg to bind are the basics of this recipe. It is so simple.


The patties are versatile; serve them for a light lunch or dinner with a wedge of lemon and a salad. Also, they are lovely served in a burger bun with mayonnaise and finely shredded lettuce.


Ingredients:

3 russet burbank potatoes (about 1lb)

1 tbsp salt

1 tbsp avocado oil, to saute onions

1 can of albacore tuna (in water or oil), drained

2 tbsp fresh parsley, chopped

1 egg, beaten

1/3 white onion, finely chopped

Salt and pepper to taste

1/3 cup Pork Panko

1/4 cup avocado oil, for frying patties


Directions:

Peel the potatoes and cut into cubes.


Place the potatoes in a small saucepan and add enough cold water to just cover them. Add 1 teaspoon salt to the water. Over high heat, bring the water to a boil. Reduce the heat to low and cover the saucepan with a lid. Cook the potatoes until tender, about 15 minutes. Test with a fork to see if they are cooked. It should easily slide into the potato.


In the meantime, heat 1 tablespoon avocado oil in a skillet over medium heat until it shimmers, about 2 minutes. Add the onion and saute for about 5 minutes.


Drain the potatoes and set aside in a bowl to let them cool down. Mash with a fork.


Add the cooked onions, salt and pepper and mix together.


Add egg, parsley, tuna and mix. The tuna pieces should have broken down to a fairly fine texture. Add the Pork Panko and mix well.


Shape the mixture into small balls and then flatten into patties, shaping them firmly with your hands.


Heat the avocado oil in a large non-stick frying pan until it is hot but not smoking. Gently add the patties to the pan and cook about 3 minutes each side until the exterior is crisp and golden. Avoid moving the patties around, they are fragile. Leave them to cook and firm up. Turn only once if possible.


Cook the tuna patties in batches if necessary. Place the first batch on a plate lined with kitchen paper and keep warm in a low oven.


Serve the tuna patties with a wedge of lemon and a delicious salad!

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