Tuna Potato Patties
These tuna potato patties with shredded zucchini are bursting in flavor and are perfect to sneak some veggies to your meals
Ingredients
- One 5 oz tuna can in water (drained)
- ½ cup mashed potato * (1 small russet potato)
- ⅓ cup shredded zucchini (1 small zucchini)
- 1 egg (lightly beaten)
- ½ cup plain panko *
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ tablespoon parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoon oil (more if needed)
Instructions
- Peel and cut potato into small cubes and place in a small pot. Boil in water until soft (about 20 minutes), then drain water and mash potato with potato masher and set aside to cool down*
- In a small bowl combine dry ingredients (panko, paprika, pepper, parsley flakes, garlic powder, and salt)
- Shred ⅓ cup zucchini using a cheese grater and remove all excess moisture using a few paper towels and set aside
- In a medium size bowl add grated zucchini, beaten egg, tuna and mashed potato and mix together
- Combine the dry ingredients to the medium size bowl and stir until evenly mixed
- Form your tuna patties - divide your mixture into four for medium patties or ten for mini patties
- In a medium frying pan, heat oil on medium high heat and cook the patties until golden brown on each side about 3-4 minutes each side.
- Ready to serve warm or can be serve cold with favorite sauce or side dish.
Notes
- You can also use leftover mashed potatoes. Adjust salt to taste if using leftover mashed potatoes.
- No plain panko on hand? You can also use seasoned panko and breadcrumbs. Italian breadcrumbs taste good with this recipe, however I would recommend reducing the salt as Italian breadcrumbs are seasoned with plenty of salt.
Nutrition
Calories: 91kcal
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