Simply mix 2 eggs, tuna in cans and potatoes! Family meals in 10 minutes!
Transform humble pantry staples into a culinary delight with these Golden Tuna and Potato Patties. Featuring a unique blend of simple and affordable ingredients, this dish delivers an explosion of flavor that will surely impress. If you have eggs, potatoes, and tuna, this recipe is perfect for creating a truly satisfying meal.
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 hour 5 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly economical, utilizing staple ingredients for a budget-friendly meal.
- Boasts a unique and satisfying flavor profile that transcends its simple components.
- Quick to prepare, making it an ideal option for weeknight dinners.
- The combination of tender patties and a zesty, creamy sauce creates a delightful textural contrast.
- Versatile and customizable; easily adaptable to personal taste preferences.
Ingredients
- For the Patties:
- 2 large eggs, hard-boiled
- 3 medium potatoes (approximately 450-500 grams / 1 lb – 1 lb 2 oz)
- 2 cans (each approximately 140 grams / 5 oz drained weight) tuna in oil or water, drained
- 30 grams (approximately 1/4 cup) fresh parsley, finely chopped
- 30 grams (approximately 1/4 cup) fresh spring onions, finely chopped
- 1 small onion (approximately 100 grams / 3.5 oz), finely minced
- 5 grams (1 teaspoon) salt, or to taste
- 2 grams (1/2 teaspoon) black pepper, freshly ground, or to taste
- 2 grams (1/2 teaspoon) sweet paprika
- Zest of 1/2 lemon
- 30 grams (2 tablespoons) corn starch
- 100 grams (approximately 1 cup) breadcrumbs, for coating
- 1 large egg, for egg wash
- Vegetable oil, for frying (approximately 250-300 milliliters / 1 cup – 1 1/4 cups)
- For the Zesty Garlic Dill Sauce:
- 45 milliliters (3 tablespoons) sour cream
- 15 milliliters (1 tablespoon) mayonnaise
- 1 clove garlic, minced
- 15 grams (1 tablespoon) fresh dill, finely chopped
- 1 gram (1/4 teaspoon) salt, or to taste
- 0.5 gram (1/8 teaspoon) black pepper, freshly ground, or to taste
- 0.5 gram (1/8 teaspoon) sweet paprika
Instructions
- Prepare the foundational ingredients by boiling the eggs until hard-boiled, typically 9-10 minutes for large eggs. Simultaneously, wash and boil the potatoes in their skins until tender when pierced with a fork, approximately 20-25 minutes depending on size. Boiling potatoes with skins on helps retain nutrients and flavor.
- Once cooked, drain the potatoes and eggs. Allow them to cool slightly. Peel both the eggs and potatoes, then mash the potatoes thoroughly in a large bowl. You want a smooth, lump-free consistency to ensure uniform patties.
- Add the drained tuna to the mashed potatoes. Break up any large pieces of tuna with a fork.
- Incorporate the finely chopped parsley, spring onions, and minced small onion into the potato and tuna mixture. These aromatics contribute fresh, vibrant flavors and a pleasant texture.
- Season the mixture generously with salt, black pepper, and sweet paprika. The paprika adds a subtle warmth and beautiful color. Then, finely grate the zest of half a lemon over the mixture. Lemon zest brightens the overall flavor profile, cutting through the richness of the tuna and potato.
- Add the corn starch to the mixture. Corn starch acts as a binder, helping the patties hold their shape during frying. Mix all ingredients thoroughly until well combined.
- In a separate shallow dish, whisk one large egg for the egg wash. In another shallow dish, spread out the breadcrumbs.
- Form the tuna and potato mixture into uniformly sized patties. Aim for patties about 2-3 centimeters (about 1 inch) thick and 6-7 centimeters (about 2.5-3 inches) in diameter. Gently flatten them slightly.
- Dredge each patty first in the whisked egg, ensuring it's evenly coated, then transfer to the breadcrumbs. Press gently to adhere the breadcrumbs completely to all sides of the patty. This breading creates a crispy, golden crust.
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be hot enough to sizzle immediately when a small piece of breadcrumb is dropped in, but not smoking. Proper oil temperature is crucial for a crisp exterior and minimal oil absorption.
- Carefully place the breaded patties into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for approximately 3-5 minutes per side, or until deeply golden brown and heated through. Overcrowding can lower the oil temperature, leading to greasy patties.
- While the patties are frying, prepare the Zesty Garlic Dill Sauce. In a small bowl, combine the sour cream, mayonnaise, minced garlic, finely chopped fresh dill, salt, black pepper, and sweet paprika. Stir well until all ingredients are thoroughly mixed and the sauce is smooth and creamy. Taste and adjust seasoning as desired.
- Thirteenth Step: Once the patties are cooked, remove them from the pan and place them on a wire rack lined with paper towels to drain any excess oil. This step helps maintain their crispness.
- Fourteenth Step: Serve the Golden Tuna and Potato Patties immediately, accompanied by the fresh, zesty Garlic Dill Sauce. This dish is best enjoyed hot, straight from the pan.
Tools You’ll Need
- Large pot for boiling
- Large mixing bowl
- Potato masher or fork
- Grater (for lemon zest)
- Small bowls for egg wash and breadcrumbs
- Large skillet or frying pan
- Slotted spatula or tongs
- Wire rack lined with paper towels
- Small bowl for sauce
- Whisk or spoon for sauce
Essential Success Tips
- Ensure potatoes are fully cooked and mashed smoothly for a consistent patty texture.
- Thoroughly drain the canned tuna to prevent a watery mixture, which can make patties difficult to form.
- Achieve the right oil temperature; too low, and patties absorb excess oil; too high, and they burn before cooking through.
- Do not overcrowd the pan during frying to maintain consistent oil temperature and ensure even browning.
- For extra firm patties, refrigerate the mixture for 15-20 minutes before forming and breading.
Professional Cooking Secrets
- To elevate the flavor, consider adding a pinch of smoked paprika to the patty mixture for an extra layer of depth.
- For an even crispier crust, double-bread the patties: dip in egg, then breadcrumbs, then egg again, and finally a second layer of breadcrumbs.
- A touch of Dijon mustard in the creamy sauce can add a subtle tang and enhance its complexity.
Notes
- Leftover patties can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a dry pan or oven to restore crispness.
- For a spicier kick, add a pinch of cayenne pepper to the patty mixture or a dash of hot sauce to the creamy sauce.
- This dish pairs wonderfully with a simple green salad or steamed vegetables.
Frequently Asked Questions
Can I bake these patties instead of frying them?
While frying yields the crispiest result, you can bake them. Preheat your oven to 200°C (400°F), lightly grease a baking sheet, and bake for 20-25 minutes, flipping halfway, until golden brown. They may not be as crispy as fried, but it's a healthier alternative.
What kind of tuna should I use?
You can use either tuna packed in oil or water. If using tuna in oil, ensure it is thoroughly drained to avoid making the patties greasy. Tuna in water should also be well-drained to prevent a soggy mixture.
Can I prepare the patty mixture ahead of time?
Yes, you can prepare the patty mixture up to one day in advance and store it covered in the refrigerator. This can help the flavors meld and make the mixture easier to handle when forming patties.
Nutrition Facts (Per Serving)
Calories: 544, Protein: 29g, Fat: 32g, Carbs: 40g (per serving, estimated based on 4 servings)
Allergy Information
Contains fish (tuna), eggs, and gluten (from breadcrumbs and corn starch). Contains dairy (sour cream, mayonnaise). For a gluten-free version, use gluten-free breadcrumbs and corn starch alternative. Ensure all ingredients are checked for hidden allergens if catering to specific dietary needs.
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.
No comment