Tuna patties

Tuna patties

Little Kitchen
Jacqui Melville

You can show off your cooking skills and cook these patties at your next family BBQ.


Quantity Ingredient
500g large floury potatoes, peeled and chopped
2 x 185 g cans tuna in oil, drained
4 chives
2 sprigs parsley
1 spring onion
1 large onion, roughly chopped
1/2 teaspoon salt
3 pinches black pepper
2 eggs
1 cup homemade breadcrumbs
1/4 cup olive oil, for frying


Quantity Ingredient
sharp knife and chopping board
food processor
large baking tray
paper towel
large saucepan
large mixing bowl
oven mitts
potato masher
measuring spoons
measuring cups
large frying pan


  1. Ask a grown-up to help you prepare the potatoes and cook them in a large saucepan of boiling water until they are soft. It will probably take about 8–10 minutes. Drain them in a colander then tip them into a large mixing bowl to cool down a bit.
  2. Mash the potatoes with a masher until there are no more lumps. It’s a good idea to wear oven mitts to protect you from any hot steam.
  3. Add the tuna to the potato and mash it in well so there are no more chunks. Using scissors, carefully snip the chives, parsley and spring onion into the bowl with the tuna mash.
  4. Ask a grown-up to help you put the onion into a food processor and blitz it to a paste. Once the grown-up has removed the blade from the processor, tip the paste into the mixing bowl with the tuna mash. Add the salt and pepper and crack in 1 egg then stir everything together so it is very well combined.
  5. Use a ¼ cup measure to scoop up some of the mixture, then use clean hands to form it into a round, flat patty. Place it on a baking tray, then continue until you have used up all the mixture – you should have about 14 patties in total. Leave space between the patties so they don’t stick together. Place them in the fridge for 15–20 minutes to firm up.
  6. Ask a grown-up to help you set up 2 bowls on your kitchen bench. Whisk the second egg in one bowl and put the breadcrumbs into the other bowl.
  7. Dip the chilled patties into the egg and then into the breadcrumbs, making sure they are coated all over.
  8. Measure the oil into the frying pan. Ask a grown-up to help you heat it over a low–medium heat. Carefully place 3–4 patties into the pan and cook them for 3–4 minutes. Use tongs to turn them over and cook them for another 3–4 minutes. They should be golden brown and crunchy all over. Ask a grown-up to help you lift them out of the pan and onto paper towel to drain.
  9. Repeat with the rest of the patties until they are all cooked, then serve them with a big salad.
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