Baked Tuna Potato Patties with Garlic Aioli

Tuna potato patties plated with lemon wedges.

Baked Tuna Potato Patties with Garlic Aioli

Baked tuna potato patties with garlic aioli are an excellent way to turn basic pantry staples into a delicious complete meal. These mashed potatoes and tuna patties are coated with panko to give them a crispy exterior and best of all they're baked, not fried!

Course Main Course

Cuisine North American

Keyword mashed potato tuna patties

Prep Time 40

Cook Time 30

Total Time 1 10

Servings patties

Calories 192kcal

Author Nadia Fazio

Ingredients

For the tuna potato patties

500 grams potatoes (about 4 medium) peeled and cubed
2 cans tuna packed in water (170 gram cans (6 oz)) well drained
2 green onions chopped
1 cup panko breadcrumbs divided, may be substituted with unseasoned Italian breadcrumbs
¼ cup parsley chopped
1 large egg
1 lemon, zested
½ tsp salt
pepper to taste
4-5 tbsp. olive oil for greasing the pans and drizzling on top

For the garlic aioli

½ cup mayonnaise
1 garlic clove
pinch salt
1 tbsp. lemon juice
pepper to taste

Instructions

Prepare the patties

Cook the potatoes: Peel and cut the potatoes into cubes for quick cooking. Place them in a sauce pan, cover with water, add salt and bring to a boil.Cook until fork tender, about 10 minutes.
Drain well and transfer to a large bowl. Mash with a fork or potato masher and set aside to cool. Be sure to let the potatoes cool before adding the remaining ingredients to avoid a gummy consistency
Meanwhile, preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Grease generously with olive oil. Place half of the panko breadcrumbs in a shallow bowl for dredging.
Once cooled, add the remaining ingredients into the bowl with the mashed potatoes: drained tuna; chopped green onion; chopped fresh parsley; panko; lemon zest; egg; salt and pepper.Stir all ingredients until well combined. If the mixture is on the dry side, stir in a spoonful or two of olive oil.
Shape the patties: Use a 1/3 cup measure to scoop the tuna potato mixture and shape into patties. Dredge both sides of each patty in the panko and place on the prepared pans. Continue with the remaining mixture to make a total of 12 patties. Drizzle a little extra olive oil over each patty.
Bake for 30 minutes, flipping the patties halfway, until each side is golden and crisp. Serve hot with garlic aioli sauce

Prepare the garlic aioli

Make a paste with the garlic: mince the garlic finely and sprinkle lightly with salt.
Place the flat side of the knife's blade over the garlic and scrape it back and forth over the garlic to mash it until it turns into a paste.
Stir the garlic paste into a bowl with mayonnaise. Add lemon juice and pepper, to taste. Keep refrigerated until ready to serve.

Notes

Substitutions and Variations:

-Replace tuna with canned salmon or fresh salmon, cod, haddock or other white fish. Use about 454 grams (1 lb) fresh fish to replace canned.
-Leftover fish may be used in this recipe.
-If you have, use leftover mashed potatoes in this recipe.
-Panko may be replaced with unseasoned Italian breadcrumbs.

Can these patties be prepared in advance?

-The patties may be prepared a day ahead and refrigerated until they are baked the following day.

How long do leftovers keep for?

-Keep leftovers refrigerated for up to 3 days.

Please note that the nutritional information provided per tuna potato patty includes the garlic aioli.

Nutrition