Flaky Tuna Patties (Print Version)
# Ingredients:
→ Patty Mix
01 -
17 ounces drained water-packed tuna (one 12-oz can plus one 5-oz can)
02 -
6 tablespoons panko crumbs
03 -
1/2 cup grated Parmesan
04 -
1/2 cup diced red onions
05 -
3 teaspoons crushed garlic
06 -
2 teaspoons dried parsley flakes
07 -
1/4 teaspoon onion powder
08 -
1/4 teaspoon dried dill weed
09 -
1/8 teaspoon red pepper flakes
10 -
1/2 teaspoon celery seeds
11 -
2 teaspoons freshly ground black pepper
12 -
1 1/4 teaspoons salt
13 -
3 tablespoons mayo
14 -
2 teaspoons fresh lemon zest
15 -
3 teaspoons fresh lemon juice
16 -
3 eggs, slightly beaten
→ Outer Coating and Cooking
17 -
1/4-1/2 cup extra panko crumbs for the outside
18 -
6 tablespoons veggie oil for pan-frying
# Instructions:
01 -
Dump all your patty mix stuff into a big bowl and stir everything together until it's fully mixed.
02 -
Grab your 1/4 cup measurer, scoop the mix, and mold it into flat patties with your hands.
03 -
Spread your extra panko on a flat plate and lightly press both sides of each patty into it. Add more panko if you run out.
04 -
Warm up 3 tablespoons oil in a big pan over medium-high heat. Cook 4-5 patties at once, pressing them down to about 1/8 inch thick. They need about 3-4 minutes per side until they're nice and golden.
05 -
Put your finished patties on paper towels to soak up extra oil and let them cool a bit before you dig in. Don't forget to add fresh oil between batches.
# Notes:
01 -
You can freeze them cooked or raw for up to 2 months
02 -
Great way to use up those cans of tuna in your pantry
03 -
Warm leftovers in a 350°F oven to bring back the crunch