Ready to eat in less than 20 minutes, these potato tuna patties are a quick, healthy, and easy meal that get a boost of protein from tuna.
I’m not quite sure why I haven’t made potato and tuna patties more – it’s definitely not something that comes to mind when we are ravishing with hunger and we are limited on time. In fact… this recipe was basically the result of a limited amount of veggies on hand in the fridge.
Every Wednesday we pick up a new bag of fresh local [organic] produce, and that means Tuesdays are the clean out day – whatever is left, is essentially what we create a meal with.
Sometimes we have lots of fun things.
And then there are days like today when we have Potato Tuna patties. 😉
Rest assured though – they are delicious. I may or may not have eaten 75% of these patties over the course of a few days – give me a bottle of steak sauce and lets just say I can’t help myself.
These patties are really a wonderful weeknight meal – fairy easy to mix up, even easier to throw with a little olive oil on the stove. Olive oil is a really healthy fat (in moderation), and everything else is very light. You’ll want to make sure you drain the liquid from your tuna very well before mixing into the potatoes.
We used our Instant Pot to cook up the potatoes quickly instead of boiling them on the stove – Phoenix can be quite hot in the summer so that extra heat isn’t something we really need to have to deal with. Once you mix everything together, take a quick pause and determine if you will need an extra egg – if it’s not coming together well with one, then add a second.
Our patties came together perfectly with one and held together wonderfully while in the skillet.
Note: The original recipe for these patties included bread crumbs mixed in to the patties and also used as a coating on the outside. I’m more than certain they are incredible with bread crumbs, but we opted for some organic cornmeal mixed into the patties, and didn’t coat our patties before throwing in the pan with a little olive oil — you can do what works for you!
They still turned out amazing!
These potato tuna patties can be served with a fresh salad and a loaf of bread – or, some fresh fruit. Even better, they refrigerate well and can be easily reheated for the next day’s meal.
While you can make your own dipping sauce for these patties, I thought steak sauce paired up well – obviously I know these are a far cry from steak, but that bottle of steak sauce tasted pretty incredible with these and probably made me eat way more than I should have.
Give it a try for yourself and you might find that it tastes pretty incredible, too.
Ready to eat in less than 20 minutes, these potato tuna patties are a quick, healthy, and easy meal that get a boost of protein from tuna.
Ingredients
- 3 large russet potatoes, boiled with the skin on and then chilled
- 1 can of tuna, drained
- 1/2 C. corn kernels
- 2 green onions, finely chopped
- 1 egg
- optional: 1/2 C. breadcrumbs for patties
- 1 tsp salt, or more to taste
- 1/4 tsp ground black pepper
- lemon zest from 1 lemon
- optional: 1/2 C. bread crumbs for coating
- 2-3 Tbsp extra virgin olive oil for cooking
Instructions
- In a medium bowl, remove the skin from the boiled, cooled potatoes and mash them with a potato masher.
- Add the tuna to the potatoes, and use a fork to mix well. Toss in the corn, spring onions, egg, and optional bread crumbs, along with the lemon zest, salt and pepper. Mix well until all are combined.
- Divide the mixture into patties - we were able to get 12, but your final count may vary based on your patty size. Place your remaining 1/2 C. breadcrumbs on a plate, and lay patties individually on the plate to coat - flip, and coat the other side (if desired).
- In a large non-stick skillet, heat 2-3 Tbsp of extra virgin olive oil or coconut oil and lay several patties in the pan at a time. Cook on each side until brown, then flip and cook on the other side.
- Transfer the patties to a plate lined with paper towels, and repeat until all patties have been cooked.
- Serve them immediately - use your favorite sauce, and serve next to a fresh garden salad. We opted for steak sauce - it tastes delicious.
- Wrap the leftovers and refrigerate. To serve, heat individually for 20-25 seconds each.
Looking for more healthy meals? You might want to try these:
Chipotle Lime Roasted Cauliflower Tacos
Sweet Potato Hummus and Vegetable Tostadas
