Quick, cheap and easy student fare
This is student fare - cheap, easy, fast and freezable. One of the first savoury recipes that I added to my repertoire outside our Korean recipes, it was one that I used when I was desperate for something quick and filling that wasn’t pasta.
Made into small medallions, they make great a great snack that you eat with your hands, or you can make larger ones that can be frozen and just thawed out and quickly heated for an easy burger. Another great thing about this is you can hide almost any firm vegetable in it - so fussy kids can be introduced to mushrooms, capsicum/bell peppers, eggplant and squash through this humble recipe.
It’s beautiful and super tasty and has won many many fans - plus the fact that it’s freezable means that a few minutes work on a lazy afternoon and you have a quick and easy meal that’s hiding in the freezer and ready to go in a few minutes!
Tuna Patties
Ingredients
1x 425g tuna in springwater, drained and moisture squeezed out
3 large eggs, lightly beaten
1 brown onion, diced
3 spring onions, thinly sliced
1 cup cooked corn kernels
1/2 cup breadcrumbs
Salt and pepper, to taste
Serve with: a spicy, fruity salsa or sweet chilli sauce
1. Break up the tuna into small flakes with your fingers, then stir through the chopped onion, corn kernels and spring onion till thoroughly mixed. Season with salt and pepper.
2. Stir the egg into the mixture till it is wet, then slowly add the breadcrumbs till the mixture holds together (but is not doughy).
3. Heat some oil in a frying pan then shape 2 tbsp of the mixture into a small patty with wet hands, then place in the pan to fry. Flip over once golden, and drain on a paper towel. Repeat with remaining mixture.
4. Serve with fresh veggies and with a spicy, fruity salsa or chutney, or sweet chilli sauce in a pinch.
Technorati Tags: tuna, fish, fried, patties, fritters, recipe
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Comments
we make a similar version using canned salmon. we usually eat these patties with a mixture of kochujang and shoyu.
oh great…i am going to try them tonight…but must make sure i get some PLAIN tuna…my pantry contains tuna of every possible flavour combination at the moment…
love love your site!
how would i go bout freezing these? before or after i cook them?
and do i just whack them in the frying pan straight out the freezer?
Tanna - It helps when the pantry is running low between grocery shops 
Shari - Pretty much, a low-rent version if you will 
Rachel - Ta hon!
Kat - I have to admit that I don’t have much of a taste for tinned salmon…but kochujjang would go well here
Melinda - LOL! So long as it wasn’t too oily, I don’t think there’d be a problem using a flavoured tuna
Jess - Thanks hon Freeze after cooking, they’re not moist enough to survive being thawed after freezing if uncooked. Best if you can thaw them out in the fridge before whacking on the pan, but if you’re in a hurry then you can defrost in the microwave before crisping it up in the pan Straight from freezer to pan tends to burn the outsides and leave the inside cold though!
Salmon patties were a staple of my childhood! I have my dad make them whenever I come home from school.
ps. This is my first time commenting, but I’m a regular reader. Love your blog!
Wow, those look delicious. I think that’s one dipping sauce away from being a real cheap platter for a party …
Wow, this looks amazing! So simple! I didn\’t know you can make meatballs out of tuna in water. Great recipe!
I love tuna! I found you via food_porn and immediatly subscribed.. your blog is delicious in every sense of the word!
ha! These have been a staple in my house since I was a child. I can’t remember a time when I didn’t make them regularly. Your version is only a little different than mine- I don’t use corn, and mine are a bit larger. This is a wonderful photo of them, too. Totally sharing the love on the tuna croquettes. My version is here.
now that I’ve passed the test confirming I’m a real person : ) I want to say that you have quite the blog! I’m a huge fan of tiny bites myself - I’m looking forward to browsing through your delicious entries!
I don’t think that I have ever seen tuna looking this good. I can make these for lunch and sneak a few before the children even see them.
Who knew tuna cakes could look so classy?! I’m feeling inspired. We have some tuna we need to use up anyway.
Hi! I found your site through Facebook… the pictures of your food look amazing! I’ve tried to get my mom to teach me how to make Korean food but she’s the same as yours, "I don’t really measure ingredients, I just know how much to put in."
I can’t wait to try out your recipes!
Well those beat the heck out of American student fare like cheeseburgers and fries. They’re gorgeous!
Ruthie - Would you believe that I’ve never had a salmon patty because I don’t like canned salmon? I can only ever eat the stuff fresh and barely cooked :/ That’s what happens when you’re only introduced to stuff as a teen!
Daid - Hehe, they’ve been served as finger food for many of my parties, dressed with a sauce and garnish, they look as swish as anything else
Eathan - Hope you enjoy
Khunying - Not at all Thanks for the listing!
Mandy - I hope you like them I list them as one of my ‘trashy eats’ but I absolutely adore them!
Gabi - I love crab cakes too! These aren’t as tender but delicious in their own way
Farida - Not quite meatballs, but you can make patties out of almost anything
Ledh - Aww, thanks hon I hope you enjoy reading!
Bronxelf - I usually whack some peas in mine as well, but didn’t have any this day
Fran Magbual - I hope you like them!
Tony - LOL, did the spam thingy give a bit of grief? Hope you enjoy reading
Nina - Oh, I have many ways of making tuna look good It was a staple during my college years because it was cheap and fast! They make a great lunch, either as finger food with a veggie platter or made big into burgers with cheese and usual burger veg 
Diva - Ta hon
Erin - Hehehe, I thank the salsa and garnish for that
Jane - Argh, isn’t that so frustrating? But what can we do as that’s the traditional cooking method for Korean cuisine 
Susan - Ta hon Though these are great along some baked potato wedges
Deborah - I agree, there should be more of these recipes!
is it canned tuna you used? i wanna try it tonight. i have some unused canned tuna in the pantry…and if you didn’t. how many cans should i use to make it?
I think I have a new favourite blog!!!
I really have to try these. Too bad I ate the last little can of tuna for lunch… 
I think I’ll make the banana muffins too!
Keep up the great blogging!
These were fabulous! I’ve been reading your blog for a while (can’t for the life of me remember when I first encountered it), but this is the first recipe I’ve gotten a chance to try. I ended up spooning the mixture into muffin tins and baking for 20 minutes @ 375F instead of frying, and they were still delicious!
Shhhhh Ellie don’t tell everybody. I love simple, fast and I just know these are oh so good!
Well, done. We all need quick, cheap and easy!!