Tuna and Potato Patties

Step 1: Prepare the Potatoes

Boil the potatoes: Peel and chop 2 medium-sized potatoes into small chunks. Place the potatoes in a pot of salted water and bring them to a boil. Cook for about 10-15 minutes, or until they are fork-tender.

Mash the potatoes: Drain the boiled potatoes and mash them with a fork or potato masher until smooth. Let them cool slightly before mixing with other ingredients.

Step 2: Prepare the Tuna Mixture

Prepare the tuna: Drain 100 g of canned tuna and flake it into small pieces using a fork.

Chop the onion: Finely chop 1/2 of an onion. You can sauté the onion in a little oil for 2-3 minutes to soften it if you prefer a milder onion flavor, but this step is optional.

Combine the ingredients: In a large mixing bowl, combine the mashed potatoes, flaked tuna, chopped onion, and 1 large egg. Mix well until all the ingredients are evenly distributed.

Season: Add salt and pepper to taste. Mix thoroughly to ensure the seasoning is spread evenly throughout the mixture.

Step 3: Shape and Coat the Patties

Shape the patties: Using your hands, shape the tuna and potato mixture into small patties or cakes, about the size of your palm. Aim for 1-2 cm thick patties to ensure they cook evenly.

Coat the patties: Place the breadcrumbs (about 1/2 cup or more, depending on how many patties you make) in a shallow bowl. Gently press each patty into the breadcrumbs, ensuring both sides are well-coated. If your breadcrumbs contain parsley and garlic, they will add extra flavor; otherwise, you can season plain breadcrumbs with dried herbs.

Step 4: Fry the Patties

Heat the oil: In a large skillet, heat a generous amount of vegetable oil (about 2-3 tablespoons) over medium heat. You want enough oil to lightly fry the patties and give them a crispy exterior.

Fry the patties: Once the oil is hot, carefully place the patties in the skillet. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan; cook the patties in batches if necessary.

Drain excess oil: Once the patties are golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve

Serve the patties: These tuna and potato patties are best served warm, but they are also delicious at room temperature. You can serve them with a side salad, some dipping sauces like mayonnaise, or a squeeze of fresh lemon juice.

Garnish: Optionally, garnish the patties with fresh parsley or a sprinkle of extra breadcrumbs for added crunch and flavor.

Cooking Tips

Breadcrumbs: If you don’t have pre-seasoned breadcrumbs with parsley and garlic, you can easily make your own by mixing plain breadcrumbs with dried parsley, garlic powder, and a pinch of salt.