Easy Crispy Tuna Patties Recipe (Print Version)
# Ingredients:
→ Patty Mixture
01 -
17 ounces tuna in water (one 12-oz and one 5-oz can), well drained
02 -
1/4 cup plus 2 tablespoons panko breadcrumbs
03 -
1/2 cup Parmesan cheese
04 -
1/2 cup red onions, chopped
05 -
3 teaspoons minced garlic
06 -
2 teaspoons dried parsley
07 -
1/4 teaspoon onion powder
08 -
1/4 teaspoon dried dill
09 -
1/8 teaspoon crushed red pepper
10 -
1/2 teaspoon celery seeds
11 -
2 teaspoons black pepper
12 -
1 1/4 teaspoons salt
13 -
3 tablespoons mayonnaise
14 -
2 teaspoons lemon zest
15 -
3 teaspoons lemon juice
16 -
3 eggs, lightly beaten
→ For Coating and Frying
17 -
1/4-1/2 cup panko breadcrumbs for coating
18 -
6 tablespoons vegetable oil for frying
# Instructions:
01 -
Combine all your patty ingredients in a large bowl and mix them together until well combined.
02 -
Use a 1/4 cup measure to scoop out the mixture and shape it into patties with your hands.
03 -
Put your extra panko in a shallow dish and gently coat both sides of each patty. Add more panko if needed for complete coverage.
04 -
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Cook 4-5 patties at a time, flattening them to about 1/8 inch thick. Let them cook 3-4 minutes per side until golden brown.
05 -
Let the cooked patties drain on paper towels and cool for a few minutes before serving. Add more oil between batches if needed.
# Notes:
01 -
Can be frozen either cooked or uncooked for up to 2 months
02 -
Perfect for using up canned tuna
03 -
Can be reheated in a 350°F oven until crispy