Anti Inflammatory Tuna Patties with Lemon Caper Sauce
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Learn more →Ingredients
4 servings
For the patties
- 1 lb russet potato (about 1 medium), peeled and cut into 1-inch chunks
- 2 cans (5 oz each) tuna in water, drained well
- ⅓ cup plain breadcrumbs, plus more for coating
- 2 tbsp vegan mayonnaise
- 2 tbsp finely chopped fresh parsley
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon caper sauce
- 3 tbsp vegan mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp capers, drained and roughly chopped
- 1 tsp dijon mustard
- 1 tbsp fresh parsley, finely chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potato is completely tender and a fork slides through without resistance, about 12–15 minutes. Drain thoroughly and return to the saucepan.
- 2
Mash the drained potato with a potato masher or fork until smooth with no large lumps remaining. Spread onto a plate and let cool for 10–15 minutes until no longer steaming — the mixture must be cool before mixing or the patties will be too soft to hold their shape.
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