A lot of children don’t love fish, but will still eat tuna. One of our favorite kid-friendly meals is tuna patties, served with buttery mashed potatoes and dollops of sour cream. This is food that everyone likes, bar none. Try these delicious tuna patties, soon! Your family will thank you.
Yield: 6-8 patties, depending on size
- 5 cans of tuna (white or chunk light), packed in water
- 3 eggs
- 1 small onion, grated finely
- 1 tablespoon lemon juice
- ¾ teaspoon of salt
- ¼ teaspoon ground black pepper
- 3-5 tablespoons dry bread crumbs
- Vegetable oil, for frying
- Paper towels, for draining
- Sour cream, for serving
- Open cans and drain tuna. Use fork to gently remove tuna from the cans into a medium-sized mixing bowl, flaking the tuna with the fork as you go.
- Using the same fork, mix in eggs, grated onion, lemon juice, salt, and pepper. Stir in bread crumbs, enough to hold the mixture together. Refrigerate tuna mixture for 15 minutes.
- Line a cookie sheet with a triple layer of paper toweling, set aside.
- Heat a quarter inch of vegetable oil in a frying pan on medium heat. Shape tuna mixture into patties, being careful not to handle the mixture more than necessary. Carefully slide about five patties into the hot oil.
- Fry the tuna patties for about 5 minutes, or until golden brown. Flip the patties with a pancake turner, and cook on the second side, about 4-5 minutes, or until golden brown.
- Drain tuna patties on paper towel-lined cookie sheet to remove excess oil.
- Serve hot with sour cream.
Note: We always serve this with scoops of buttery mashed potatoes (use an ice cream scoop for that old fashioned deli feeling). Some of us like the sour cream on the tuna patties, and some of us prefer it on our potatoes. (Then there are those of us who like the sour cream on both!)