Tuna Potato Patties (Crispy Outside, Soft Inside)
These tuna potato patties are made with canned tuna and grated or mashed potatoes, then pan-fried until golden and crispy. If you’re looking for tuna patties with potato that are soft inside and crispy outside, this easy recipe is ready in under 20 minutes.
Do your kids eat tuna? My kids love tuna, and they can eat it straight from the can with a spoon and a slice of bread. And, they love my tuna patties now. And yet, I must admit that when they were kids, it took them a while to enjoy tuna or any other fish. Not anymore. Now they love tuna, and they love my fish cakes, especially those with potatoes.
Seems like this is a very common recipe and one that almost all moms make. I remember my mom would use the leftover mashed potatoes to make these patties.
Why you’ll love these patties
- Perfect side dish – these do not take long to make and are the perfect side with any main course.
- Cusomize – you can adjust the ratio of tuna to potatoes. If you like tuna, add more, and they will be very tasty.
- Make-ahead – If you are making these for guests, you can shape the patties up to two days ahead of time and leave them in the fridge. On the day of the event, you can pan-fry these hot and ready-to-go.
Ingredients and substitutes
- Tuna – you can use any brand you like. I usually love tuna in olive oil since I find it’s less fishy. But you can definitely use tuna in water.
- Potato – I like to grate fresh potatoes in mine. I like the added texture it gives the patties. And yet, if you have an already-cooked mashed potato on hand, go ahead and use that instead. Since the whole purpose of this dish is to make something quick and easy.
- Onion and garlic – Today I am using fresh, sautéed, but you can also use 1 tsp onion powder and 1/4 tsp garlic powder.
- Fresh herbs – We are a cilantro-loving family, but parsley works just as well.
- Paprika – If you like a little spicy kick, you will enjoy some spicy paprika in there. I usually omit paprika because my kids don’t care much for spicy tuna fish cakes.
- Canola oil – Cooking oil works well when you want to cook on medium-high. You can also use olive oil. And yet, olive oil is best used for medium cooking.
- Eggs – Technically, you can make these eggless. Just omit the egg, and you should still be able to form the patties.
Step-by-step: Tuna potato patties
- Sauté – If using fresh, sauté the chopped onions and garlic in a frying pan on medium heat with a tsp of olive oil until onions are translucent. Set aside (you can also use onion and garlic powder).
- Tuna – Drain the can of tuna in a colander. Shred the tuna flakes well so there are no lumps. Set aside.
- Potato – Grate the potato and squeeze out any excess moisture. Do this just before you assemble to prevent the potatoes from oxidizing.
- Combine – In a mixing bowl, combine the tuna along with potato, onion, garlic, herbs, spices, seasoning, flour, and eggs.
- Shape – Divide the mixture into six medium or eight small patties.
- Fry – Add oil or butter to a frying pan or cast-iron skillet on medium heat. Cook the patties for 3 to 4 minutes on each side until lightly golden. If necessary, drizzle some more olive oil.
- Serve hot with ketchup, mayonnaise, or tartar sauce.
What makes tuna potato patties different?
Unlike classic tuna patties, this version uses potatoes to create a softer, more filling texture. The potato helps bind the mixture, making the patties less likely to fall apart while cooking.
They’re also milder in flavor, which makes them perfect for kids or anyone who finds tuna too strong on its own.
Tuna Potato Patties
These tuna potato patties or tuna fish cakes take the classic tuna patties to the next level. The potato adds a nice texture and volume. The recipe is simple, easy, and ready in less than 20 minutes. Serve them as appetizers and sides or in sandwiches and wraps. They also make perfect lunchbox meals.
Video
Ingredients
- 340 g (2 cans) Tuna 6 oz each, drained
- 1 small Onion chopped, (or 1 tsp onion powder)
- 2 med Garlic cloves minced, or (½ tsp garlic powder)
- 3 – 4 tbsp All-purpose Flour
- 1 large Egg beaten
- 1 cup Grated Potato
- 2 tbsp Parsley or cilantro chopped finely
- ¼ tsp Paprika optional
- ¼ tsp Salt
- ½ tsp Pepper
- 2 tbsp Oil (or butter)
Method
- Saute – If using fresh, saute the chopped onions and garlic in a frying pan on medium heat with a tsp of olive oil until onions are translucent. Set aside (You can also use onion and garlic powder).1 small Onion , 2 med Garlic cloves
- Tuna – Drain the can of tuna in a colander. Shred the tuna flakes well so there are no lumps. Set aside.340 g Tuna
- Potato – Grate the potato and squeeze out any excess moisture. Do this when you are ready to assemble to prevent the potatoes from oxidizing.1 cup Grated Potato
- Combine – In a mixing bowl, combine the tuna with potato, onion, garlic, herbs, spices, seasoning, flour, and eggs.3 – 4 tbsp All-purpose Flour, 1 large Egg, 2 tbsp Parsley, ¼ tsp Paprika, ¼ tsp Salt, ½ tsp Pepper
- Shape – Divide the mixture into six medium or eight small patties.
- Fry – Add oil or butter to a frying pan or cast-iron skillet on medium heat. Cook the patties for 3 to 4 minutes on each side until lightly golden. If necessary, drizzle some more olive oil.2 tbsp Oil
- Serve hot with ketchup, mayonnaise, or tartar sauce.
Notes
- Squeeze grated potato to remove excess moisture
- If mixture is too soft, add a little more flour
- Can use mashed potatoes instead of grated
- Cook on medium heat for even browning
- Flip once to prevent breaking
- Best served hot and crispy
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Squeeze the potato well – excess moisture = soft, soggy patties
- Drain tuna properly – same problem, too much water
- Mix just enough – overmixing makes them dense
- Shape firmly – helps them hold during frying
- Medium heat only – cooks through without burning outside
- Don’t overcrowd the pan – they need space to crisp
- Flip once – let a crust form before turning
Variations
- With mashed potatoes – Use leftover mashed potatoes for a smoother texture.
- Extra crispy – Add a little more flour or breadcrumbs for a firmer crust.
- Spicy version – Add chili flakes or paprika.
- Baked instead of fried – Bake at 200°C / 400°F for 15–18 minutes.
- Carrot Zucchini Patties
- Kidney Beans Swiss Chard Patties
- Potato Latkes
- Minced chicken Patties
- Spinach Potato Patties or Easy Swiss Chard Patties
- Meat Patties – Meat-Stuffed Puff Pastry
- See all patties recipe
Frequently asked questions
These tuna patties will keep in the fridge for 3 to 4 days. You can keep them in the freezer for up to 3 months.
Yes. I like to place them in the microwave for just 30 seconds so they are heated through. Then, I lightly heat them in the skillet so the excess moisture on the outside evaporates and they become crisp, not soggy.
Yes, you can make tuna fish cakes without any veggies inside, as I have done in my recipe for tuna patties.
Yes, salmon would work just as well in these fish cakes instead of tuna.
Yes, mashed potatoes work very well and give a smoother texture. Grated potatoes create a slightly crispier and more textured patty, while mashed potatoes make them softer and more uniform.
Very nice. I tried using breadcrumbs to coat and found this helped with sticking in my not very good pan.
Have you tried air frying the patties? Want to make them and wondering how they’d come out if not pan fried.
NO I have not tried but you certainly can. I would think 8 to 10 minutes would be enough.
Hi! Where does the flour come in? Did I miss that?
Along with all the other ingredients Fernanda. It works as a binding agent.
My youngest son absolutely loves tuna fish (although not out of the can, he needs mayo). this is a really creative way to serve this instead of a sandwich.
Thanks, Valerie. Yes, my kids love plain tuna.. right out of the jar.
I’ve never made tuna patties — we’ve made salmon and they were delicious. This would make such a great luncheon dish for Hubby and I. I’m printing out the recipe right now and pinning so I don’t lose the recipe.
Tuna is awesome in patties Marisa. You must try. Thanks
Perfect game day appetizers. Looks so simple and easy. Thanks for sharing Veena!
Absolutely Amy – Perfect for game day.
Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
Thanks, Mahy. I hope you enjoy it.
I just got done showing my son this recipe and he agrees that its a winner for us. I am going to try this tomorrow … I love that crispy golden color too!
Thanks Claudia. I hope you try this one.
I love making tuna cakes but I’ve never made them with potatoes. The potatoes sound like a really yummy addition I’d like to try. I could make a meal out of just these!
Thanks Jenni. Yes, the potato is perfect as they are less fishy. I think you will love these
We just loved tz tuna pancakes….a simple and very yummy recipe