Tuna Fish Patties an old family favourite with a lemony flavour and yellow in colour. These patties are gluten free, paleo friendly and easy to make. Simple whole food.
Poor old white potatoes get a bad wrap but I like them and kids like them they have to be better than a packet of deb instant mash or a packet of potato chips! If you are going to eat white potatoes go for the red skinned variety they are slightly healthier.
The only way I can eat tuna is if it is in something such as :
- tuna patties
- tuna mornay
that’s about it really I can not eat it on its own the smell alone puts me off but put into something I dont have a problem with eating it maybe its just all psychological! Does anyone else have this problem, or am I the only one??
I wouldn’t say these are quick to make but they are easy and full of flavour there are so many variations you could do such as
- use sweet potatoes instead
- use fennel
- add chives
- add cooked cauliflower
the list could go on for a while.
Kids of all ages usually like these apart from mine (I’m sure they are the only ones) they will eat them but they are not that fussed, I probably shouldn’t be writing this but I like to keep it real and I know other kids like them.
My mum use to make these regularly when my brother and I were growing up probably because they are really economical to make and they are good for you. The only thing I don’t get and still don’t really is how you can put fish in a can its obviously the same principle as any other canned food but I have problems getting my head around fish in a can! (I still eat it though otherwise I wouldn’t be doing a post about Tuna Fish Patties.)
I only use sustainable caught tuna if you look on the tins it will tell you if it has been fished sustainably usually pole line fishing.
Thanks for reading, feel free to leave a comment or pin pics to pinterest or yummly. 🙂
- 6 small to medium red skinned potatoes cubed
- 1 onion diced
- 375gm tuna (sustainably caught)
- 1 egg
- 1 tsp organic dried sage
- 1 TBS organic ground turmeric
- 1 tsp lemon zest
- Arrowroot flour for coating
- butter and olive oil for frying
- Cover potatoes in water and bring to the boil
- Lower temperature and gently boil until cooked (around 20 to 25 mins)
- Drain water and mash potatoes so there are no lumps, put in fridge to cool.
- Add rest of ingredients except arrowroot flour, butter and oil.
- Mix until combined, shape into patties.
- Put flour on a dinner plate and coat patties
- Heat butter and oil in a frying pan on a medium heat
- Cook patties until browned and crispy then turn them over and cook the other side. (Dont over crowd the pan or it will be difficult to turn them over without crushing the others)
- Serve with a fresh salad or veggies.