These take me back to school lunches! They are really easy to make and if your making mash potato, why not make extra to whip up a batch of these tuna patties! They are so good for you.

I get it, the thought of tuna patties for some makes your stomach turn, but trust me, these.are.amazing, the potato takes away most of the fishy taste & smell of most tuna patties, meeting the lunchroom etiquette for smells.

Another one to add to your meal prep repertoire, enjoy warm or cold!

Why it’s good for you

If you use left over mash the potato has been cooked & then cooled. This dramatically increases the resistant fibre content of the tuna patties. Resistant fibre is carbohydrate which our enzymes in our small intestine cannot access to breakdown and therefore moves into our large intestine and you guessed it…our gut bugs LOVE resistant starch!

Tuna is a full of every dietitians favourite nutrient, omega-3 fats. We have to get these from our diet because our bodies can’t produce them on it’s own. They help reduce any inflammation, help our systems work better, our gut bugs love them & well, it’s brain food….so essentially these will make you smarter…well sort of…

Notes

Drain the tuna really well otherwise the mixture will be too wet & fall apart
When making mash, make extra so you have it one hand to make the patties
You can use sweet potato but reduce the ratio of potato down as they hold more water & again will fall apart (I like combining regular potato & sweet potato for variety of nutrients)
Gluten Free: swap panko bread crumbs for gluten free bread crumbs, polenta or cornmeal
Low FODMAP: Use green tips of spring onions only & swap panko for gluten free bread crumbs
If you don’t have parsley, chives would taste delicious too!

Looking for more lunch inspo?

Try Most Popular Zucchini Slice

Try Easy Roast Pumpkin Soup

Try Simple Vegetable Frittata

If you make these Tuna Patties, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Tuna Patties

Main meals

Yield: 3-4

Author: Sarah Viney

Tuna Patties

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

350g Mash Potato
185g Tin Tuna in Springwater (well drained)
1 Egg (whisked)
3 Spring Onions (finely sliced)
1/2 tsp Dijon Mustard
2 Tbsp Parsley (chopped)
Rind of 1 Lemon
Salt & Pepper
1/4 Cup Panko Crumbs
1/4 Cup Extra Virgin Olive Oil

Instructions

In a bowl, mix together potato, drained tuna, whisked egg, spring onions, mustard, parsley, lemon rind, salt & pepper
Scoop the mixture using a generous tablespoon, roll into a ball & flatten slightly
If you have just made your mash, set aside in the fridge to firm up (this will make them easier to handle & not fall apart (skip if using leftover mash potato)
Place the panko crumbs onto a plate & coat the patties with panko crumbs and set aside
Heat extra virgin olive oil in a large frypan & fry the patties for about 4-5 mins each side until golden (fry in batches to avoid over crowding the pan). Only flip once to allow them to go golden & avoid falling apart
Once cooked, move to a plate lined with paper towel to absorb excess oil, Serve with a leafy salad & enjoy!

Notes:

Refer to Notes above for Low FODMAP & Gluten Free swaps

Nutrition Per Serve

Calories

365

Fat (grams)

23.7

Sat. Fat (grams)

3.8

Carbs (grams)

18.9

Fiber (grams)

2.2

Sugar (grams)

2.3

Protein (grams)

19.3

Sodium (milligrams)

226

Nutrition is per serve (3 patties) only

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Tuna Patties (that don’t taste like fish!)

Why it’s good for you