Just mix canned tuna and 2 eggs! My village grandmother's recipe!
Discover a timeless family favorite with these remarkably simple yet exquisitely flavorful tuna and potato patties, a cherished recipe from a rural grandmother. Crafted from readily available ingredients, this dish transforms humble canned tuna and eggs into a comforting and unique meal that's sure to delight every member of your family.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4-5 servings
Keywords
Why This Recipe Delivers
- A heartwarming 'rural grandmother's recipe' that brings nostalgic comfort to the table.
- Utilizes simple, affordable, and readily available pantry staples for a budget-friendly meal.
- Boasts a unique and incredibly satisfying flavor profile, making it a standout weeknight dinner.
- Perfect for the whole family, offering a delicious and wholesome meal solution.
- Surprisingly quick to prepare, proving that exceptional taste doesn't require hours in the kitchen.
Ingredients
- 3 large potatoes (approximately 800g / 1.75 lbs)
- 2 large eggs (for the patty mixture)
- 2 cans (approximately 160g / 5.6 oz each) canned tuna in water or oil, thoroughly drained
- 30g (2 tablespoons) fresh parsley, finely chopped
- 15g (1 tablespoon) spring onion, finely chopped
- 1 small shallot (approximately 20g), very finely minced
- 5g (1 teaspoon) salt, or to taste
- 2g (½ teaspoon) black pepper, freshly ground, or to taste
- 3g (1 teaspoon) sweet paprika
- 2g (½ teaspoon) Italian herbs (dried blend)
- 5g (1 teaspoon) lemon zest (from ½ lemon)
- 30g (2 tablespoons) cornstarch
- 100g (1 cup) breadcrumbs (for coating)
- 1 large egg (for egg wash), beaten
- 120ml (½ cup) vegetable oil, for frying
- For the Zesty Dill Sauce:
- 45g (3 tablespoons) sour cream
- 15g (1 tablespoon) mayonnaise
- 2 small pickled cucumbers (approximately 50g), finely diced
- 15g (1 tablespoon) fresh dill, finely chopped
- 1 small garlic clove, minced (approximately 3g)
- Pinch of salt, to taste
Instructions
- Prepare the Potatoes. Wash the potatoes thoroughly. You can peel them before boiling or after, depending on preference. Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes completely and return them to the hot pot over low heat for 1-2 minutes to allow any residual moisture to steam off. This crucial step prevents watery patties. Mash the potatoes until smooth or slightly chunky, as desired, and set aside to cool slightly.
- Prepare Tuna and Aromatics. While the potatoes cook, thoroughly drain the canned tuna, pressing out as much liquid as possible to ensure the patty mixture is not overly wet. Finely chop the fresh parsley, spring onion, and mince the shallot. Mince the garlic for the sauce.
- Combine Patty Ingredients. In a large mixing bowl, combine the slightly cooled mashed potatoes, thoroughly drained tuna, and the two eggs for the patty mixture. Add the chopped parsley, spring onion, minced shallot, salt, black pepper, sweet paprika, Italian herbs, and lemon zest. Sprinkle in the cornstarch. Mix all ingredients thoroughly until well combined. The mixture should be cohesive enough to form patties. If it feels too wet, you can add a little more cornstarch or breadcrumbs, a tablespoon at a time.
- Form and Bread the Patties. Prepare a breading station: in one shallow dish, place the beaten egg for the egg wash; in another, spread out the breadcrumbs. Using clean, slightly moistened hands, scoop portions of the tuna mixture (an ice cream scoop works well for uniform size). Gently flatten them into patties, about 1.5-2 cm (0.6-0.8 inches) thick. First, dip each patty into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the breadcrumbs, pressing gently to ensure an even coating. Place the breaded patties on a plate or baking sheet. For best results and to help them hold their shape during frying, refrigerate the formed patties for at least 15-20 minutes.
- Prepare the Zesty Dill Sauce. While the patties chill, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, finely diced pickled cucumbers, chopped fresh dill, and minced garlic clove. Add a pinch of salt and mix until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
- Fry the Patties. Heat the vegetable oil in a large, heavy-bottomed frying pan or skillet over medium heat. The oil should be hot enough to sizzle when a small piece of breadcrumb is dropped in, but not smoking. Carefully place the chilled patties into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain even cooking temperature.
- Cook Until Golden. Fry the patties for 3-5 minutes per side, or until deeply golden brown and crispy on both sides. The internal temperature should be heated through. Use a wide, flat spatula to carefully flip the patties. Once cooked, transfer the crispy patties to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining patties.
- Serve. Serve the hot, crispy tuna and potato patties immediately, accompanied by the chilled Zesty Dill Sauce. A wedge of fresh lemon on the side offers a bright squeeze of citrus to enhance the flavors.
Tools You’ll Need
- Large pot
- Potato masher
- Large mixing bowl
- Shallow dishes (for breading station)
- Frying pan or skillet
- Spatula
- Small bowl (for sauce)
- Whisk (for egg wash and sauce)
- Cutting board
- Chef's knife
- Grater (for lemon zest)
Essential Success Tips
- Thoroughly drain the canned tuna by pressing out all excess liquid; this prevents a soggy mixture and helps the patties hold their shape.
- Allow your mashed potatoes to cool slightly before incorporating them into the tuna mixture. This prevents the eggs from cooking prematurely and helps the mixture bind better.
- Chill the formed patties in the refrigerator for at least 15-20 minutes before frying. This firms them up, making them less prone to breaking apart in the hot oil.
- Do not overcrowd the frying pan. Cook the patties in batches to ensure they fry evenly and achieve a beautifully crisp, golden-brown crust.
- Ensure your oil is at the correct temperature (medium heat) before adding patties. Too low, and they'll absorb too much oil; too high, and they'll burn before cooking through.
Professional Cooking Secrets
- For perfectly uniform patties, use an ice cream scoop to portion the mixture before shaping by hand. This ensures consistent cooking and presentation.
- After boiling, return the drained potatoes to the hot pot for a minute or two over very low heat, gently shaking, to steam off any excess moisture. This creates a drier, fluffier mash that won't make your patties watery.
- Consider a high-smoke-point vegetable oil for frying, such as rapeseed (canola) or sunflower oil, to achieve a consistently crisp exterior without burning.
Notes
- Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat or in an oven until warmed through and re-crisped.
- Uncooked patties can be frozen. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 1 month. Cook from frozen, adding an extra 5-10 minutes to the frying time, or thaw overnight in the refrigerator before cooking as directed.
- For a slightly different flavor profile in the patties, a pinch of finely minced garlic or a touch of Dijon mustard can be added to the mixture.
Frequently Asked Questions
Why do my tuna patties sometimes fall apart during cooking?
Patties often crumble if the mixture is too wet, if the binding agents (egg, cornstarch) are insufficient, or if they haven't been chilled before frying. Ensure tuna is thoroughly drained, don't overcook potatoes (which can make them watery), and always chill the formed patties for at least 15-20 minutes to firm them up. Not overcrowding the pan also helps.
Can I bake or air fry these tuna patties instead of frying?
Yes, for a healthier alternative. To bake, preheat your oven to 200°C (400°F). Place the patties on a parchment-lined baking sheet, lightly spray with oil, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through. For air frying, preheat to 180°C (350°F), lightly spray the patties with oil, and cook for 12-15 minutes, flipping once.
What kind of tuna is best to use?
You can use either tuna in water or oil. If using tuna in oil, ensure it's very well drained to avoid an overly greasy patty mixture. Light tuna is often favored for its milder flavor, but albacore works well too. The key is thorough draining.
Nutrition Facts (Per Serving)
Approximately 280-350 calories per serving, 20-25g protein, 25-35g carbohydrates, and 15-20g fat, depending on exact ingredient quantities and oil absorption during frying. Rich in protein and essential minerals.
Allergy Information
Contains fish (tuna) and eggs. Contains gluten (breadcrumbs, cornstarch) and dairy (sour cream, and potentially mayonnaise if not dairy-free). For a gluten-free option, use gluten-free breadcrumbs and cornstarch. Ensure mayonnaise is dairy-free for those with dairy sensitivities.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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