These tuna and potato patties combine oil-packed tuna, mashed potato, Parmesan, garlic, and herbs, then bake until lightly golden with a soft center. They use no breadcrumb coating or frying oil, making the method straightforward and less messy than fried patties.

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Crispy tuna and potato patties served with a creamy dipping sauce on a white plate.

Why You'll Love My Tuna and Potato Patties

Baked rather than fried: The oven method avoids hot frying oil while producing a lightly golden outside.
Soft, well-bound center: Mashed potato, egg, and Parmesan hold the patties together without a breadcrumb coating.
Tuna-forward mixture: The recipe uses more tuna than potato by weight, keeping canned tuna central to the flavor.
Flexible serving: Eight patties work as an appetizer, lunch, or main course with a salad or dipping sauce.

I first made these patties when the fridge looked almost empty, but I still wanted something warm and homemade. Two cans of tuna, one potato, herbs, and Parmesan were enough to create a practical meal. They feel simpler than my tuna croquettes, while keeping the same comforting tuna flavor. The patties share the pantry-led practicality I value in Spanish tuna salad with tomatoes. They remain useful whenever I want a warm meal without frying or a breadcrumb coating.

The tuna gives these patties a savory flavor, while Parmesan, garlic, and chili powder deepen the seasoning. The potato keeps the center soft, and the egg helps the mixture hold together. I bake them without oil or breadcrumbs, so the outside becomes lightly golden rather than heavily crusted. This straightforward method recalls papas arrugadas, where simple ingredients depend on careful preparation. They pair naturally with tzatziki sauce, whose cool cucumber flavor balances the savory patties.

Key Ingredients in Baked Tuna and Potato Patties

The complete measurements are in the recipe card, but these ingredients determine the patties' flavor, texture, and structure.

Tuna and potatoes: I use oil-packed tuna for the savory base, while potato softens the center and helps bind the mixture.
Green onions, parsley, and garlic: I add these aromatics to keep the rich tuna and Parmesan from tasting heavy.
Egg and Parmesan: For me, the egg provides structure, while Parmesan adds saltiness and helps the mixture hold together.
Simple seasonings: I use salt, freshly ground black pepper, and chili powder to season the patties without covering the tuna.

How to Make Tuna and Potato Patties

This baked method comes together in four main stages. The complete instructions and measurements are in the recipe card.

Boiling and mashing potatoes, mixing the seasoned tuna, combining the mixture, and shaping tuna and potato patties.

1. Boil and mash the potatoes: Cook the potatoes in salted water until fork-tender. Drain, mash, and cool them slightly.

2. Prepare the tuna mixture: Combine the drained tuna with green onions, parsley, garlic, salt, black pepper, and chili powder.

3. Add the binders: Mix in the mashed potatoes, followed by the whisked egg and finely grated Parmesan.

4. Shape and bake: Form eight equal patties, arrange them on a parchment-lined tray, and bake until lightly golden.

Tips for Baked Tuna and Potato Patties

Mix only until combined: Excessive mixing can make the finished center denser instead of keeping it soft.
Use parchment paper: A lined baking tray helps the patties release cleanly without adding frying oil.
Rest before serving: Leave the baked patties for a few minutes so they firm slightly and become easier to lift.

Close up crispy tuna and potato patties served with a creamy dipping sauce on a white plate.

How to Store Leftover Tuna Potato Patties

I keep leftover tuna and potato patties in an airtight container in the refrigerator for up to three days. I reheat them in the oven until hot throughout, although the exact time depends on their thickness.

What to Serve With Tuna and Potato Patties

I like serving these patties with cucumber avocado feta salad for a fresh contrast. They also work well beside traditional gazpacho or marinated tomatoes for a lighter meal.