Quick Crispy Tuna Patties (Print Version)
# Ingredients:
→ Patty Mixture
01 -
Two cans of tuna (12-oz and 5-oz), drained thoroughly, totaling 17 ounces
02 -
6 tablespoons plus 1/4 cup panko breadcrumbs
03 -
Half a cup of Parmesan cheese
04 -
Chopped red onions, about 1/2 cup
05 -
Three teaspoons of finely minced garlic
06 -
Two teaspoons of dried parsley leaves
07 -
A quarter teaspoon of powdered onion seasoning
08 -
Dried dill, about 1/4 teaspoon
09 -
A pinch of crushed red pepper flakes, about 1/8 teaspoon
10 -
1/2 teaspoon celery seeds
11 -
Black pepper, roughly 2 teaspoons
12 -
1 1/4 teaspoons of salt
13 -
Three tablespoons of mayo (your favorite brand works)
14 -
Zest from a fresh lemon, roughly 2 teaspoons
15 -
Three teaspoons of lemon juice
16 -
Three large eggs, gently whisked
→ For Coating and Frying
17 -
Anywhere from 1/4 to 1/2 cup of panko breadcrumbs for a crispy coating
18 -
6 tablespoons of cooking oil to fry the patties with
# Instructions:
01 -
Toss everything for the patties into one big bowl. Stir until you’ve got an even mixture all around.
02 -
Scoop out portions with a 1/4 cup measuring tool. Shape them into patties using your hands.
03 -
Spread your extra panko into a wide dish. Lightly press both sides of the patties into it until coated. Feel free to add more panko if needed.
04 -
Heat 3 tablespoons of oil in a frying pan over medium-high. Place 4 or 5 patties at a time, flattening them to 1/8 inch thick. Cook for 3-4 minutes per side until nicely browned.
05 -
Set cooked patties on paper towels to cool off a bit before serving. Add more oil to the pan for frying the next batch if needed.
# Notes:
01 -
You can freeze patties cooked or uncooked for up to 60 days.
02 -
A tasty way to put canned tuna to good use.
03 -
Reheat in the oven at 350°F for crispiness.