These baked tuna and potato patties come out golden on the outside with a soft, flavorful center. Made with canned tuna, potatoes, Parmesan, garlic, and fresh herbs, they are simple, comforting, and easy enough for any day of the week.
Why You'll Love My Tuna and Potato Patties
- Crispy golden outside with a soft center
- Made with simple pantry ingredients
- Easy baked version with less mess
- Great for lunch, dinner, or meal prep
I first started making these tuna and potato patties on the kind of day when the fridge looked almost empty, but I still wanted something warm and homemade. A couple of cans of tuna, one potato, some herbs, and a little Parmesan were enough to turn into something much better than I expected, almost like an easier baked version of my tuna croquettes.
What I like about this recipe is that it feels practical without tasting plain. The tuna gives it body, the potato keeps the center soft, and baking makes the whole process easier. It has the same simple, no-fuss feeling I love in recipes like my Spanish tuna and tomato salad and papas arrugadas, where a few basic ingredients still make something really satisfying.
Key Ingredients in Crispy Tuna and Potato Patties
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Potatoes & Tuna: I like using potatoes because they make the patties soft inside and help the tuna mixture hold together naturally.
- Spring Onions, Parsley & Garlic: These bring freshness and a little sharpness, so the patties taste bright instead of heavy.
- Salt, Black Pepper & Ground Chili: I keep the seasoning simple here because the tuna and Parmesan already add plenty of flavor.
- Egg & Parmesan: The egg helps bind everything together, and Parmesan gives the patties a savory, lightly cheesy finish once baked.
How to Make Tuna and Potato Patties
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Boil and Mash the Potatoes: Boil the potatoes with salt until fork-tender, then drain, mash until mostly smooth, and let cool slightly.
2. Prepare the Tuna Mixture: In a large bowl, mix the tuna, spring onions, parsley, garlic, salt, black pepper, and ground chili until combined.
3. Mix Everything Together: Add the mashed potatoes, whisked egg, and Parmesan cheese, then mix until fully combined.
4. Shape and Bake the Patties: Shape into equal patties, place on a parchment-lined baking tray, and bake until golden on the outside.
Tips for Crispy Patties and Better Texture
Do Not Make the Patties Too Thick: I like keeping them slightly thinner because they bake more evenly and develop better color around the edges.
Mix Just Until Combined: Overmixing can make the patties denser, so I stop once everything looks evenly incorporated.
Use Parchment Paper: The patties release much more easily from the tray when baked on parchment paper instead of directly on the pan.
Let Them Rest Briefly After Baking: I usually leave the patties for a couple of minutes before serving because they firm up slightly as they cool.
How to Store Leftover Tuna Potato Patties
Store the tuna and potato patties in an airtight container in the fridge for up to 3 days. I like reheating them in the oven for a few minutes so the outside stays lightly crisp.
What to Serve With Tuna and Potato Patties
I like serving these tuna and potato patties with tzatziki sauce, a tomato salad, or a bowl of gazpacho on warmer days. They also work really well with roasted potatoes, crusty bread, or a simple cucumber salad for an easy dinner.
Try These Tuna Recipes Next!
Recipe
Crispy Tuna and Potato Patties
Ingredients
- 200 g potatoes - peeled and cut into quarters
- ½ teaspoon salt
- 300 g canned tuna - 2 cans, drained
- 2 spring onions - finely chopped
- 30 g fresh parsley - finely chopped
- 1 clove garlic - grated
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp ground chili
- 1 egg
- 40 g Parmesan cheese - finely grated
Instructions
- Add the 7 oz potatoes (200 g) and ½ teaspoon salt to a saucepan filled with water. Boil for 15-20 minutes until the potatoes are fork-tender. Drain well, mash until mostly smooth, and let them cool slightly.
- While the potatoes are cooking, add the 10.5 oz canned tuna (300 g), 2 finely chopped spring onions, ⅓ cup fresh parsley (30 g), 1 grated garlic clove, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and ½ teaspoon ground chili to a large bowl. Mix well until fully combined.
- Add the mashed potatoes to the tuna mixture and mix until fully combined.
- Crack the 1 egg into a small bowl and whisk well. Pour it into the tuna and potato mixture and mix until fully combined.
- Add the ½ cup Parmesan cheese (40 g) and mix until fully combined.
- Shape the mixture into equal patties using your hands and place them on a plate. Transfer the patties to a parchment-lined baking tray.
- Bake at 400°F / 200°C (350°F convection / 180°C fan) for 30 minutes until the tuna and potato patties are golden on the outside.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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