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crispy tuna patties recipe

Crispy Baked Tuna Patties

These golden, crispy tuna patties transform simple pantry ingredients into a satisfying meal. With a crunchy exterior and moist potato interior, these oven-baked patties offer a budget-friendly dinner option that's versatile enough to serve multiple ways.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 patties
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans tuna (6 ounce each) drained
  • 2 teaspoons pickle relish
  • 3/4 cup cracker crumbs
  • 1/2 cup onion diced
  • 2 eggs large
  • 1/2 lemon juiced
  • 2 potatoes large, peeled, boiled and mashed
  • cooking spray

Equipment

  • Baking sheet
  • Large mixing bowl
  • Potato masher

Method
 

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the drained tuna, mashed potatoes, diced onion, eggs, pickle relish, and fresh lemon juice.
  3. Mix thoroughly until all ingredients are well incorporated.
  4. Using clean hands, shape the mixture into 6 even-sized patties. The mixture will be somewhat soft.
  5. Place the shaped patties in the freezer for about 10 minutes to firm up.
  6. Remove patties from freezer and coat each one in cracker crumbs, gently pressing the crumbs onto all sides.
  7. Spray a baking sheet with cooking spray and arrange the patties with space between each one.
  8. Bake for 20 minutes, then carefully flip each patty.
  9. Continue baking for another 20 minutes until both sides are golden brown and crispy.
  10. Serve hot as desired - on buns with toppings or alongside a fresh salad.

Notes

These tuna patties can be customized to your taste preferences. Try adding herbs like dill or parsley, or spices like paprika or cayenne for extra flavor. For a gluten-free version, substitute the cracker crumbs with crushed rice cereal or almond flour.
Leftovers can be refrigerated for up to 3 days and are delicious served cold in a salad. You can also freeze the uncooked patties for up to 1 month - just thaw in the refrigerator before coating and baking.
For a complete meal, serve with tartar sauce, a bright citrusy coleslaw, or roasted sweet potato wedges.