Tuna patties are pan-fried cakes built from canned tuna, mashed potato, grated vegetables, egg, and breadcrumbs — ready in 35 minutes from a mostly stocked pantry. They hold together well, they fill people up, and the ingredient list is cheap enough that this is a genuinely useful weeknight option rather than a novelty.
The technique that matters
The single thing that decides whether these patties hold together or fall apart is moisture control. Mashed potato that is too wet turns the mix into a paste that slides around the pan. Microwave the potatoes without butter or milk, drain them thoroughly, and let the steam escape for a minute before mashing — dry potato absorbs the moisture from the tuna and egg instead of adding to it. The second technique is heat management in the pan. Medium heat with the oil-and-butter combination gives you a golden crust before the inside overcooks; too high and the outside browns before the center sets, too low and the patties absorb oil and go greasy. Once you flip and both sides are golden, finishing in a 165°F (74°C) oven is the reliable way to cook them through without burning the crust.
Shopping notes
- Canned tuna vs. salmon: The recipe card lists both. Tuna in springwater works better here than tuna in oil — oil-packed adds extra moisture that fights the binding. Drain it well either way.
- Chutney: If you don’t keep chutney on hand, mayonnaise is the straightforward swap. A mild mango chutney adds a slight sweetness that works well; a very vinegary chutney can make the mix taste sharp.
- Breadcrumbs: Store-bought plain breadcrumbs are a direct substitute for the blitzed bread and save washing the food processor. Panko works but produces a slightly looser bind — use a little less.
Make-ahead notes
Form the raw patties, place them on a plate lined with baking paper, cover with plastic wrap, and refrigerate for up to 24 hours before cooking — chilling actually firms them up and makes flipping easier. Cooked patties keep in an airtight container in the fridge for 3 days. To freeze, layer raw or cooked patties between sheets of baking paper and freeze for up to 2 months; thaw overnight in the fridge before cooking or reheating. Reheat cooked patties in a dry non-stick pan over medium-low heat for about 3 minutes per side, or in a 350°F (175°C) oven for 10 minutes — the oven method keeps them from going soggy.
What can go wrong
- Patties fall apart when flipping: The mix is too wet or the patties haven’t had enough time to form a crust. Press the patties firmly when shaping, refrigerate for 20 minutes before cooking if time allows, and don’t try to flip until the bottom is visibly golden and releases cleanly from the pan.
- Mix is too sticky to shape: Add a tablespoon of extra breadcrumbs and give it a minute to absorb. Wet hands help with shaping without adding more flour or crumbs.
- Patties taste bland: Canned tuna and plain potato are both mild. Season the mix with salt and pepper before forming — tasting the raw mix is fine here since the egg is fully cooked through later.
- Crust burns before center is cooked: The patties are too thick or the heat is too high. Keep patties to about ¾-inch thick and move them to the oven rather than trying to finish them entirely on the stovetop.
- Vegetables make the mix watery mid-cook: Zucchini releases water as it heats. After processing, squeeze the grated zucchini in a clean cloth or paper towel before adding it to the bowl — skip this step and the extra liquid can break the patty apart in the pan.
Tuna Patties
Ingredients
- 3 large potatoes cooked and mashed
- ½ large carrot
- ½ large zucchini
- 1 small can salmon tuna
- 1 large egg
- 2 tablespoons chutney or mayonnaise
- 2 slices bread or 1 cup of breadcrumbs
Instructions
- Peel the potatoes and cut them into large cubes. Place the potatoes in a microwave dish with a lid. Add ¼ cup of water and microwave on high heat for about 8 minutes. Check to see if they are soft and if not, then put them back for another 2 minutes.
- Strain the potatoes to remove the water. Place the potatoes in a big bowl and mash with a fork or masher. Don't add anything to it because it needs to be dry to soak up the other ingredients.
- Using a food processor, whizz up the bread into fine breadcrumbs and add to the bowl.
- Also, whizz up the zucchini and carrot until finely chopped. Add to the bowl.
- Add the tuna, egg and mayonnaise or chutney to the bowl and mix together until well combined.
- Then form into patties.
- In a non-stick frypan, place a teaspoon of oil and a teaspoon of butter and have the heat on medium. When the butter bubbles, add the patties to the pan.
- Turn the patties over after a few minutes. You are looking for a golden brown colour. If they are burning, either turn over earlier or turn down the heat.
- You can then place the patties in an oven at 165°C to cook through.
Nutrition
Common questions
Can I use fresh tuna instead of canned?
Canned tuna is the right call for this recipe. Fresh tuna has a much lower fat content and different texture — it won’t bind the same way and the patties tend to be dry and crumbly. Save fresh tuna for a different preparation.
Do I have to use the oven step, or can I just pan-fry them all the way through?
You can finish them entirely in the pan if you keep the heat on medium-low and cover the pan loosely with a lid for the last few minutes. The oven step just gives you more control and frees up the stovetop.
What can I serve these on or with to make them a proper burger?
A soft brioche or potato bun works well — the patty is mild so it doesn’t need a sturdy roll. Coleslaw, sliced cucumber, and a smear of mayonnaise or tartare sauce are the most practical toppings.
Can I make these without egg?
The egg is the main binder, so leaving it out makes the patties fragile. A tablespoon of plain Greek yogurt or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) are workable substitutes if eggs are off the table.
How do I know when the patties are cooked through?
Because these are made with cooked potato and canned tuna, the main concern is that the egg is fully set — no translucent or wet center when you cut one open. An internal temperature of 160°F (71°C) confirms it; in practice, a golden crust on both sides plus 10 minutes in a 165°F oven gets you there reliably.