Crumbed Tuna and Vegetable Patties

  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

I just love these little tuna and vegetable patties. They are a fast and versatile little meal packed full of nutritional goodness. So tasty, you can make them with or without the tuna, melt cheese on top, eat them hot or cold and they are great in lunch boxes as a sandwich alternative. You can make these gluten free if you use gluten free bread crumbs.

Harry devours these, so I always have a batch in the freezer.

Nutrition Note:  Canned tuna and salmon are great pantry staples and are low in mercury, perfect for making a meal in minutes for your little ones.

Join us on Facebook for other foodie bits and pieces.



  • 2 tbs olive oil
  • 1/2 brown onion, finely chopped
  • 1 cup diced/peeled sweet potato
  • 1 cup diced/peeled potato
  • 1 carrot, grated
  • 1/3 cup frozen peas
  • 1/3 cup fresh corn kernels
  • 1 small tin tuna, drained (or salmon)
  • 1 egg
  • (For crust) 1 cup multigrain bread crumbs - try making your own from good quality bread
  • (For crust) 3 tbsp quinoa flakes (optional nutrients)
  • (For crust) 2 eggs, lightly beaten
  • (For crust) 1 handful of chopped herbs (parsley, chives, coriander)


Step 1

Steam or boil sweet potato, potato, peas and corn until soft. Use a fork to roughly mash the mixture together. Set aside. -

Step 2

In a small fry pan heat 1 tsp olive oil. Add onion and carrot, lightly fry until soft. Set aside. -

Step 3

In a large bowl, combine the tuna, onion, vegetable mash and egg. Stir to combine. If your mixture is too runny you can add some bread crumbs to thicken. -

Step 4

Take large tablespoons full of mixture and mould into small patties (refrigerate for an hour if time). Dip each patty into the egg, then coat in breadcrumbs. Continue with remaining mixture. -

Step 5

Heat remaining oil in a large frypan over medium. Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel. -

Step 6

Note: If you want to freeze, these are best frozen individually (before frying). -

Print Friendly

Recipe Comments

  1. posted by Debbi on February 22, 2013

    These sound great. Could you bake them in the oven instead of frying?

    • posted by Allie on February 22, 2013

      Hi Debbi, these are great in the oven too 🙂 Enjoy Ax

  2. posted by jode@mummymusingsandmayhem on February 24, 2013

    These look yummy and fit in with my current patty shaped theme lol! Haven’t been able to get the girls to try fish yet so perhaps this is the winner i need!!!

    • posted by Allie on February 24, 2013

      Oh I hope so Jode, I have my fingers crossed for you 🙂 A x

  3. posted by Sophie on March 20, 2013

    Recipe looks great … But when is the tuna added???

    • posted by Allie on March 20, 2013

      Hi Sophie, Step 3 🙂 thanks for picking up on that – Ax

  4. posted by Rachel on April 23, 2013

    Just tried these with my 10 month old. He loves them!! DH likes them too and has stolen a few of the plate 🙂

    • posted by Allie on April 23, 2013

      Thanks Rachel 🙂 so glad everyone liked them Ax

  5. posted by Claire on August 19, 2013

    My daugter has an egg and dairy allergy. What could you use instead of the eggs to bind?

    • posted by Allie on August 19, 2013

      Hi Claire, as the veggies are mashed together they should be absolutely fine without the egg (particularly if you use potato/sweet potato). You could always use a tablespoon of your daughters regular milk or water if you thought it necessary. Hope that helps, Ax

  6. posted by Anna on November 28, 2013

    Could you freeze these do you think as raw patties an cook when required?

  7. posted by Anna on November 28, 2013

    Oh der I’ve just read you do 🙂

  8. posted by Jess on February 3, 2014

    When you say small tin of tuna do you just mean 95g?

    • posted by Allie on February 4, 2014

      Hi Jess, thanks for your comment. Yes, 95g. Ax

  9. posted by ivy on April 11, 2014

    What can iuse to bind aside egg

  10. posted by Nicola on May 15, 2014

    Just checking that it’s ok to use the raw egg in the mixture and then freeze?
    I’m nervousness about mixing it with egg then freezing before cooking?

    However if I cooked then froze, I would be nervous about reheating cooked tuna?!

    What is the safest and best way? Thanks

    • posted by Jess on May 15, 2014

      Hi Nicola,
      Both options you have suggested for freezing are OK. Personally I prefer to make up the mixture (including the egg), forming into the patties and then freezing before cooking. I then simply defrost in the fridge overnight and cook the next day. You can cook and then freeze however you will need to ensure they are reheated properly and may be more likely to dry out. happy cooking and we hope you enjoy them! Jx

  11. posted by Nicole on January 23, 2015

    My daughter is allergic to eggs but I would love to try this recipe is there anything I could you to replace the eggs?

    • posted by Allie on January 24, 2015

      You could probably just leave the egg out 🙂

  12. posted by Meenakshi on January 22, 2016

    Hi, can we make this with tinned salmon instead of tuna?
    TIA x


Post A Comment

Average Member Rating

(4.1 / 5)

4.1 5 8
Rate this recipe

8 people rated this recipe