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Tuna and potato patties transform humble pantry ingredients into golden-crusted delights with crispy exteriors and tender interiors. This simple recipe uses affordable staples to create a meal that feels special, appealing to both children and adults.
Created during a tight financial month, these patties became a family favorite. My kids request them regularly, unaware they originated as a 'making do' meal. My husband now prefers them over pricier options.
Key Ingredients
- Russet potatoes: Starchy variety for perfect binding
- Oil-packed tuna: Richer flavor than water-packed
- Fresh parsley: Adds brightness and color
- Polenta coating: Creates essential crispy crust
Preparation Process
- Potato Prep
- Boil potatoes until tender. Drain thoroughly and mash, evaporating excess moisture.
- Mixing Method
- Combine mashed potatoes, tuna, onion, eggs, and seasonings. Chill mixture to firm.
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Cooking Technique
- Shaping
- Form chilled mix into patties. Coat with polenta for crunch.
- Frying
- Cook in hot oil until golden brown. Flip only once.
My grandmother's wisdom: 'Let crust form before flipping.' Her advice ensures perfect texture and structural integrity, a lesson in patience beyond cooking.
Serving Ideas
Serve on salads with lemon wedges. Make sandwiches with lemony mayo. Top with poached eggs for brunch.
Flavor Variations
Add capers and dill for Mediterranean style. Use ginger and sesame for Asian twist. Include jalapeño for spicy version.
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Storage Tips
Refrigerate cooked patties 3 days. Freeze uncooked patties 2 months. Reheat in oven to retain crispness.
At a potluck, these patties evoked a neighbor's wartime memories. 'We never felt poor eating these,' he recalled—proof simple food can carry deep meaning across generations.
Frequently Asked Questions
- → Can I use tuna in water instead of tuna in oil?
- Yes, you can use tuna in water, but the patties might be slightly less moist and flavorful. If using water-packed tuna, you might want to add a tablespoon of olive oil to the mixture for richness. Make sure to drain the tuna very thoroughly regardless of which type you use.
- → How can I make these patties gluten-free?
- These Tuna and Potato Patties are naturally gluten-free as long as you use certified gluten-free cornmeal/polenta for coating. Always check packaging to ensure there's no cross-contamination if you have celiac disease or severe gluten sensitivity.
- → Can I make these patties ahead of time?
- Absolutely! You can prepare the mixture up to 24 hours in advance and keep it refrigerated. You can also form the patties and coat them in cornmeal, then refrigerate on a plate covered with plastic wrap for several hours before cooking. Cooked patties can be refrigerated for up to 3 days and reheated in a pan or oven.
- → What's the best way to ensure the patties don't fall apart?
- Three key steps help these patties hold together: 1) Thoroughly drain the tuna to remove excess moisture, 2) Refrigerate the mixture for at least 30 minutes to firm it up before shaping, and 3) Handle the patties gently when cooking and flip only once if possible, allowing them to develop a crust before turning.
- → What side dishes go well with these tuna patties?
- These versatile patties pair wonderfully with a simple green salad, roasted vegetables, steamed broccoli, or a fresh coleslaw. They're also delicious with a dollop of tartar sauce, homemade aioli, or a squeeze of lemon juice. For a heartier meal, serve them alongside rice or a potato salad.
- → Can I freeze these tuna and potato patties?
- Yes, these patties freeze beautifully. After cooking, allow them to cool completely, then place in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag with parchment paper between layers. They'll keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for about 15 minutes.