These canned tuna and potato patties are made with mashed potatoes, flaked tuna, egg, green onion, parsley, and a little parmesan, coated in breadcrumbs and cooked until crisp and golden.

The potato keeps them soft and creamy inside, and they cost next to nothing to make.

They’re a great budget dinner, a way to use leftover mash, and easy to pack for lunch.

I cook them in the air fryer, oven, or a skillet depending on the night, and serve them with a salad or one of these 10-minute meals.

If you like cheap pantry dinners and quick protein meals, these are worth bookmarking too:

Canned Tuna and Potato Patties (Air Fryer, Oven Baked, or Pan Fried)

Ingredients You’ll Need

Russet or Yukon Gold potatoes both work, but mash them plain with no milk so the patties stay firm. Tuna in oil adds richness, while water-packed tuna keeps them lighter.

Ingredients

1 1/2 lb (680 g) Russet or Yukon Gold potatoes, peeled and cubed
2 cans (5 oz each) tuna, well drained
1 large egg
1/3 cup grated parmesan
3 green onions, finely sliced
2 tablespoons chopped fresh parsley
1 teaspoon finely grated lemon peel plus 1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup all-purpose flour, for dusting
1 large egg, beaten, for coating
1 cup panko or plain breadcrumbs, for coating
Olive oil or oil spray, for cooking

Directions

Put the potato cubes in a pot of cold salted water, bring to a boil, and simmer for 12 to 15 minutes until fork-tender.
Drain well and return them to the hot pot for 1 to 2 minutes to steam dry.
Dry potatoes are the key to patties that hold their shape.
Mash the potatoes until smooth, with no milk or butter added.
Spread them out in the bowl and let them cool for 10 to 15 minutes.
Hot mash will scramble the egg and turn the mixture sticky.
Squeeze as much liquid as possible out of the tuna, then flake it into the cooled potatoes.
Add the egg, parmesan, green onions, parsley, grated lemon peel and juice, garlic, salt, pepper, and paprika.
Mix with a fork until combined, then taste a tiny bit and adjust the salt (canned tuna varies a lot).
Divide the mixture into 10 to 12 portions and shape each into a patty about 3/4 inch thick.
If the mixture feels too soft, add 1 to 2 tablespoons of breadcrumbs.
Set up three shallow bowls with the flour, beaten egg, and panko.
Coat each patty in flour, then egg, then panko, pressing gently so the crumbs stick.
Lay them on a tray and chill for 15 to 20 minutes.
This is a messy step (one dry hand and one wet hand helps), but the coating is what gives you that crunch.
To pan fry, heat about 1/4 inch of oil in a large skillet over medium heat.
Fry the patties in batches for 3 to 4 minutes per side until deep golden brown.
Don’t move them around while the first side cooks, or the crust will tear.
To air fry, preheat to 400°F (200°C), spray the basket and both sides of the patties generously with oil, and lay them in a single layer.
Cook for 12 to 14 minutes, flipping halfway, until golden and crisp.
Dry spots of panko won’t brown, so make sure every patty is fully coated with spray.
To bake, preheat the oven to 425°F (220°C) and line a baking sheet with parchment brushed with oil.
Arrange the patties, drizzle or spray the tops with oil, and bake for 20 to 22 minutes, flipping once at 12 minutes.
They come out a little less crunchy than fried, but they’re hands-off and great for a big batch.
Serve hot with lemon wedges and a dollop of garlic yogurt sauce and enjoy!

Important Recipe Notes

Keep the potatoes dry. Steam the drained potatoes in the hot pot and mash them plain. Milk, butter, or water-logged potatoes make soft patties that won’t hold.
Cool the mash first. Warm, not hot, is what you want before adding the egg. It binds the mixture instead of cooking it.
Leftover mashed potatoes work. Use about 3 cups. If they already contain milk and butter, add 2 to 4 tablespoons of breadcrumbs or flour to firm them up.

Chill before cooking. A short rest in the fridge sets the coating and stops the patties from cracking when you flip them.
Choosing a method. Pan frying gives the best crunch, the air fryer is quick with very little oil, and baking is the easiest for a crowd.
Use a good tuna. Solid tuna gives you visible flakes in every bite, while chunk light blends more smoothly into the potato. Both are fine, it just changes the texture a little.
Storage. Refrigerate cooked patties in an airtight container for up to 3 days. Freeze cooked patties on a tray, then bag them for up to 2 months.
Reheating. Reheat in the air fryer at 375°F for 5 to 7 minutes or in the oven at 375°F for 10 to 12 minutes. Skip the microwave if you want them crisp.

How to Serve, Store & Customize This Recipe

Serving:

Serve the tuna potato patties hot with lemon wedges and a simple sauce, like garlic yogurt, tartar sauce, or ketchup for the kids.

A crisp cucumber and tomato salad on the side balances out the richness. They’re also good cold in a lunchbox.

Storage:

Keep leftovers in a container lined with paper towel in the fridge for up to 3 days.

The coating softens a bit overnight, but it crisps back up in the air fryer or oven. For freezing, separate the patties with parchment so you can grab a few at a time.

Customization:

Swap the tuna for canned salmon or leftover cooked fish. Add a handful of shredded cheddar or a pinch of chili flakes for extra flavor.

For gluten-free patties, use gluten-free breadcrumbs and rice flour for the dusting.