Tuna And Potato Patties Recipes

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

TUNA-POTATO CAKES

Steps:

• In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
• Add tuna water, if and as needed, to moisten mixture.
• In skillet heat oil over medium heat.
• Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty.
• Cook 4 minutes or until browned.
• Carefully turn; cook 4 minutes more.
• Repeat with remaining mixture.
• Serve with tartar sauce if desired.

TUNA POTATO CAKES

Steps:

• ***Make double sure you have a good non-stick pan before attempting this. Placing the cakes in the fridge for a few minutes before frying also helps them keep their shape. ***
• Boil the potatoes and mash them adding small splashes of milk. Mix together all the ingredients except for the breadcrumbs and All Bran Flakes. Season well with salt and pepper.
• Place the breadcrumbs and All Bran Flakes in a plastic bag and bash them to a fine dust.
• Shape the cakes with your hands (it should make about 9 cakes) and roll it in the breadcrumb mixture.
• Heat the oil in a non-stick frying pan and fry the cakes on both sides until golden. Drain on kitchen paper.
• Serve the cakes immediately. Even better wehn accompanied by lemon juice, sea salt and tartare sauce.

TUNA AND SWEET POTATO (KUMERA) PATTIES

Steps:

• Steam the kumera in the microwave until tender.
• Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
• Divide the tuna mixture into 8 equal portions.
• Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat.
• Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
• Divide among serving plates and season with salt and pepper.
• Serve with lemon wedges, fries and a garden salad.

TUNA AND POTATO PATTIES

Steps:

• Peel the potato and cut into cubes.
• Place the potato in a small saucepan and add enough cold water to just cover the potato. Add 1/2 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 skewer to see if they are cooked. It should easily slide into the potato.
• Drain the potato when cooked. Return the potato to the empty saucepan for a minute or two to dry further in the residual heat.
• Add the potato to a medium size bowl and mash with a fork.
• Add the well-drained tuna and finely chopped onion and mix together.
• Add the egg and parsley and mix well. The tuna pieces should have broken down to a fairly fine texture.
• Season to taste with sea salt and freshly ground black pepper. Cover the bowl with cling wrap and refrigerate for at least 30 minutes to one hour to allow the mixture to firm up.
• Shape the mixture into small balls and then flatten into patties, shaping them firmly with your hands. I used an ice cream scoop to make even sized patties.
• Place the polenta/cornmeal on a large plate.
• Coat the patties evenly in the cornmeal and then move to a separate plate.
• Heat the olive 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.Alternatively, they make a great burger. Place them in a burger roll with mayonnaise, tomato slices and shredded lettuce.