Crumbed Tuna and Vegetable Patties

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

Crumbed Tuna and Vegetable Patties

I just love these little tuna and vegetable patties. They are a fast and versatile little meal packed full of nutritional goodness – and a great finger food for toddlers. 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.

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

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  • 2 tbsp rice bran oil
  • 1/2 brown onion, finely chopped
  • 1 cup diced and peeled sweet potato
  • 1 cup diced and peeled potato
  • 1 carrot, grated
  • 1/3 cup frozen peas
  • 1/3 cup fresh corn kernels
  • 1 small tin tuna, drained (or salmon) (95g)
  • 1 egg
  • Crumb:
  • 1 cup multigrain bread crumbs – try making your own from good quality bread
  • 3 tbsp quinoa flakes (optional)
  • 2 eggs, lightly beaten
  • 1 handful of chopped herbs such as, parsley, chives, and dill


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 teaspoon rice bran oil. Add onion and carrot, and 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 breadcrumbs to thicken. -

Step 4

Take large tablespoons full of mixture and mold into small patties (refrigerate for an hour if you have time). -

Step 5

Dip each patty into the egg, and then coat in breadcrumbs. Continue with remaining mixture. -

Step 6

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

Step 7

To freeze, wrap each patty individually (before frying). -




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Recipe Comments

  1. posted by Sandra on April 11, 2014

    Out of curiosity, would there be anything I could substitute for the egg?
    I’d love to make this for my sons Kindy lunchbox but they’re completely egg free.
    Thanks so much 🙂

    • posted by Jess on April 18, 2014

      Hi Sandra, please see below for a few ideas for egg replacer. I would suggest trying the chia seeds with these patties or peharps even the apple puree. I hope this helps, Enjoy Jx

      EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used; have you tried them? Do you know of any more?

      Bananas (1 ripe banana=1 egg)
      Apple puree (1 tbsp=1 egg)
      Egg replacer powder
      Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
      Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.

  2. posted by Kirrilee on April 24, 2014

    Out of curiosity why do you recommend freezing before frying?
    Any other reason besides the patties not being crisp and crunchy when eating them?

    • posted by Jess on April 28, 2014

      Yes, mostly due to the patties being freshly cooked and crisp when eating them but they can also become quite dry in the freezer after you have cooked them. You can of course freeze them after frying if you wish for convenience sake. I hope that helps. Enjoy, Jx

  3. posted by Cindy on May 11, 2014

    Do you think recipe would work to spray patties with oil and place in oven, instead of frying?

    • posted by Jess on May 12, 2014

      Hi Cindy, yes this would work OK. I haven’t tried baking them before so not sure how long they would take, perhaps 15-20 minutes? Please let us know how you go 🙂 Jx

  4. posted by stacey on May 18, 2014

    Can I just say i mad these today for my 9 month old who is going through a fussy phase with her food. We do mainly baby led weaning and she is a good self-feeder. These tuna patties were not only a hit with her, but they are by far the BEST patties i have EVER had!!!!! I did add a tablespoon of chia and another can of tuna to the pattie mix and used store bought multigrain breadrumbs. They will be going to the “Go-To Foods When Having a Fussy Phase” list! Thanks so much for this recipe!!!!

    • posted by Jess on May 18, 2014

      Thank you Stacey, so pleased to hear they were such a hit. It’s such a relief when they really enjoy a new food – especially when it is good for them too. Enjoy, 🙂 Jx

  5. posted by Tamsin on July 22, 2014

    The list of ingredients mentions Rice Bran oil but then it’s not used in the method. Is this meant to be the olive oil?

    • posted by Allie on July 30, 2014

      Yes, sorry I will amend the recipe. Az

  6. posted by wendy yuen on August 12, 2014

    Just wondering to freeze it,do you crumb it before freezing? Also when take out do you defrost in fridge first?

    • posted by Allie on August 19, 2014

      I usually crumb them before freezing but you don’t have to. I defrost in the fridge overnight but I have cooked from frozen on a lower heat for longer 🙂 Ax

  7. posted by Caroline on August 14, 2014

    If you freeze the patties, should you defrost them before baking them?

    • posted by Allie on August 19, 2014

      They would cook better if defrosted but I have also cooked from frozen just longer on a lower heat until cooked through. Ax

  8. posted by Bec on August 14, 2014

    Tried these with my 1 year old and he loved them. Dad and I also enjoyed eating these for dinner with our boy with a yummy salad on the side 🙂
    Great recpie for getting some veggies into a little one who prefers fruit. Thnx

  9. posted by Kaye on September 4, 2014

    I made these today and they were a big hit!! I crumbed them in a mix of almond meal and quinoa flakes to make them completely grain free and it was a big success! Thankyou for all your healthy and easy recipes.

  10. posted by Megan on September 11, 2014

    Hi. I want to make these, but need to make them gluten and nut free. can I just use quinoa flakes instead of the bread crumbs? Thanks so much.

    • posted by Allie on September 21, 2014

      Yep you can!

  11. posted by Kirstie on September 11, 2014

    YUMMO! These sound great! I have “normal” quinoa (not the flakes) – would that work ok or do the flakes soak up some of the moisture? Might also try Kaye’s suggestion of an almond meal/quinoa mix to make them gluten free. Very excited to try these! 🙂

  12. posted by Gabrielle Briggs on September 14, 2014

    I made these with salmon from a tin and my 9month old absolutely loves them I’ve gone through the entire batch in the freezer and I really need to make more for him cos I know he loves them.

  13. posted by theresa on October 26, 2014

    When you mention small tin. What size do you mean?? A single serve or the 180-210g? ?? Ftm so it’s a bit hard to figure out

    • posted by Allie on November 10, 2014

      130g or 185g depending on how much your kids like tuna 🙂 Ax

    • posted by Allie on November 10, 2014

      130-185g should be fine 🙂 Ax

  14. posted by Tasha on November 24, 2014

    Another great recipe!!!!
    I didn’t add the onion. Added kale with the grated carrot and they are brilliant. Love your website and recipes. Xxx Thank you

  15. posted by Kylie on December 9, 2014

    These were delicious, my whole family enjoyed them & I’d make them again. I substituted the white potato for more sweet potato & they turned out fine.

  16. posted by Vernice Rahmic on June 28, 2015

    Can I just grate the potatoe first and mix in with the tuna mixture instead pre cooking?

    • posted by Allie on July 1, 2015

      I don’t see why not, as long as it cooks through properly. Depending on your patty size, you might need some oven time at the end?

  17. posted by Gloria | Food Oh Glorious Food on November 29, 2015

    Made these little patties for the second time on Friday night. The first time, these were not very well received – the kids did not enjoy the texture, and J Daddy thought they were far too bland. This time, I grated the veg before cooking them, and blitzed everything in the food processor for a smoother, fluffier finish. I also added 1 tsp salt, 1/2 tsp minced garlic, 1tbsp chopped parsley and 1tbsp chopped basil into the mix. Result? These were inhaled. I cooked them in 2 batches in the fry pan, and the first batch were gone before I had even flipped the second batch. I had to set some aside from the second batch for my dinner – everyone was shouting “more, more”! Next time, I’ll try cooking them in the oven, so we can all sit down and eat together (and I won’t risk missing out on dinner).


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