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Tuna potato patties (金枪鱼薯仔饼）

 


These surprisingly easy, quick, and convenient tuna potato patties are delicious and straightforward.

It has a crispy, golden outside and tender on the inside.  The addition of fresh coriander leaves, spring onions, and red onions elevates a canned plain tuna to something exceptional. These tuna potato patties go well with poached eggs, green salads, baked red beans and can be eaten for lunch, dinner or even brunch. The process goes quickly. Simple ingredients are used. It is quick to prepare, efficient, and wholesome. I pan-fried my patties; you may bake it or air-fried it.

Try these tuna potato patties if you're getting tired of tuna sandwiches. Feel free to switch up the filling; perhaps you'd prefer to use ground chicken or pork instead of tuna. Before adding the meat to the mashed potatoes, the meat must be cooked in a pan. I chose canned tuna because it was already cooked. I can therefore omit the step of pan frying the meat. Make sure the mashed potatoes are COLD before adding the tuna to them. Warm mash won't help in this situation. Do not panic if the mixture seems too wet; once the patties are cooled in the refrigerator, they will firm up well and you will be able to fry them easily.




I'm using canned tuna that has been packed in water because it's lower in calories and fat. Don't forget to drain the water from canned tuna if you are salt-conscious eaters. For this recipe, I'm only using one can of tuna; if you'd like the patties to have a stronger tuna flavour, add another can.

These tuna potato patties are well loved by everyone in my family. Sometimes the best recipes are the simplest and YES, it is totally worth it.

 

INGREDIENTS

300g potato

1 can tuna

¼ (60ml) coconut milk

100g chopped onion

1 stalk coriander, chopped

1 stalk spring onion, chopped 

1 egg

½ tsp salt

½ tsp black pepper

1 tsp cooking oil

¼ cup flour

½ cup breadcrumbs

 


METHOD 


1. Peel and dice the potatoes and place them in a pot of enough cold water, add a pinch of salt and bring to a boil, continue cook for 20 minutes at medium-low heat without covering the lid. Test with a fork, if it is easy to stick in and out, it is done. Pour out the boiling water. Place the pot back on the stove, continue cooking on medium-low heat for 5 minutes. Shake the pot from time to time to get the potatoes dry from all sides. Mash the potatoes until lump free.

2. Drain the water from the canned tuna, add in the coconut milk to the tuna and stir well. Coconut milk will help to remove the fishy smell of tuna and give an additional flavour to the potato patties as well.

3. Finely chop the coriander leaves, spring onions and onion. Mix them with the mashed potatoes, tuna, egg, and the flour. Stir until all the mixture is well incorporated.

4. Use your hands to shape the patties and coat them with breadcrumbs. Place the patties on the plate and place in the refrigerator for at least 30 minutes to allow the patties to firm up.

5. Heat a little amount of oil in a big frying pan over medium-low heat, shallow-frying the patties until both sides are golden brown and crispy. Add in additional oil as needed.

6. Serve with green salad and red baked beans.

 

 

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