Tuna Potato Patties

These tuna potato patties with zucchini are super tasty and are a perfect way to sneak some veggies to your meal. The zucchini adds extra moisture to these patties making them delicious and the potatoes add that extra hearty substance. They make a great protein packed meal with your favorite side or make a great appetizer. It's no surprise we like our tuna patties around here. These other easy tuna patties are another of our household favorites!

Why you'll love these tuna and potato patties recipe

• Are easy to make with a few pantry staples.
• Protein packed and budget friendly
• These patties are perfectly moist with the added shredded zucchini and the perfect way to hide some veggies
• Toddler and kid friendly - perfect for those picky eaters.

Ingredients you will need

• Tuna can is your protein packed main ingredient. You can use tuna in water (my preference), in oil or albacore tuna
• Potato - russet potatoes and yukon potatoes work great here
• Shredded zucchini - the perfect hidden veggie for these patties
• Egg lightly beaten help bind the patties
• Panko crumbs provide a crunchy texture and also helps bind the patties together. You can use plain or seasoned panko.
• Seasoning - paprika, pepper, garlic powder, parsley flakes, and kosher salt

Step-by-Step Instructions

Step 1: Prepping the potatoes

Peel and cut a small russet potato into cubes and place in saucepan cover with water and bring to a boil and simmer for 20-25 minutes. Once the potatoes are tender remove from heat and let them cool down. Mashed the potatoes, you can add a couple tablespoons of milk and set aside.

To save some prep time, if you have leftover mashed potatoes lingering around your fridge, used those leftovers to cut some time.

Step 2

In a small bowl add the dry ingredients (panko, paprika, pepper, parsley flakes, garlic powder, and salt) and combine and set aside. Squeeze as much excess moisture from the shredded zucchini and set aside. In another small bowl lightly beat an egg and set aside.

Step 3 wet ingredients

In a large bowl add grated zucchini, beaten egg, tuna and mashed potato and mix together. Add in your panko crumbs and combine. Make sure you drain all the water from the tuna cans

Step 4 Form the patties and cook

With this recipe you can make about ten mini patties, which makes a great appetizer. To make larger patties, you can divide the mixture into four and form four medium size patties to enjoy as burgers or with your favorite side.

Once your patties are formed heat a frying pan with oil on medium high heat and cook the patties until golden brown on each side about 3-4 minutes each side. Once cook set aside on top of a paper towel to remove any excess oil. Then ready to serve.

What to serve with tuna potato patties

• As a burger
• With yogurt dip or tzatziki sauce with a side of veggies
• Over salad
• Over rice (my favorite)

Substitutions

Panko - I’ve tried this recipe with both Italian bread crumbs and plain panko. They both taste great! The Italian bread crumbs add a bit extra flavoring. If you choose to go the Italian breadcrumb route I suggest cutting the salt portion, as the Italian breadcrumbs are already salted. You can also use plain breadcrumbs or plain panko (my personal favorite).
Potatoes - You can use leftover mashed potatoes to cut some prep time.

Storage Suggestions

You can store in the refrigerator for up to four days in an airtight container (affiliate) or a zip top bag and can also freeze up to 4 months.

Other recipes you can try:

Easy Tuna patties

Greek Yogurt Sauce

Do you have a favorite way to use your tuna cans up? Let me know in the comments below.