Tuna patties recipe

Tuna patties (aka fish cakes) would have to be one of the easiest healthy dinners to have on the table pronto. I’m talking patties with meat and four veg, and you can be certain that the kids will gobble them up. You can serve these fishy favourites with a side salad, if you like, or let small hands dip them in sauce and devour.

How to make tuna patties: key tips

The key to patties that stay together and don’t have a break-up party in the frying pan is to chop all the vegies very finely. The mash isn’t strong or sticky enough to hold big chunks of onion and celery in place, even though the egg will help out as much as it can. 

Making medium-sized patties (so, not too small) will also help them stay in shape, as there will be more mash mixture to surround the veg. Be sure to chill your patties in the fridge as asked, as this will make them firmer and easier to flip while cooking.

To shallow fry your tuna patties, pour enough vegetable or peanut oil into the frying pan until it would reach about halfway up the side of your patties. Heat the oil until a cube of bread will turn golden in 15 seconds, then add your patties in batches and cook on each side until golden brown.

Key ingredients in this tuna patties recipe

Budget-friendly canned tuna is the star of these patties. The cook uses tuna in springwater, but I must admit I prefer my tuna saltier and use tuna in brine when making tuna patties. Choose whichever you like best.

Plain flour is used to dust the patties in this recipe, and this will help the patties brown nicely, but if you prefer to coat your patties in breadcrumbs (as many ABR reviewers seem to), then that’s fine, too.

Carrot, onion and celery boost the veg component of these patties and add flavour, but feel free to make the patties your own and use whatever vegies you have in the pantry or fridge, including frozen green peas and drained corn kernels,

Patties of all kinds are great for a midweek meal. Try these bacon patties, lentil patties and hamburger patties.

This recipe was originally submitted by Judy1953, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.