High Fructose Corn Syrup Free Tuna Patties
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna in water, drained well
- 1 cup mashed potato (from about 1 medium russet potato, cooled)
- ⅓ cup breadcrumbs, plus more for coating
- 2 tbsp vegan mayonnaise
- 2 tbsp finely chopped fresh parsley
- 2 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tbsp fresh lemon juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, for frying
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Peel and cube the russet potato, then boil in salted water until completely tender when pierced with a fork, about 12–15 minutes. Drain, mash until smooth, and spread on a plate to cool to room temperature.
- 2
In a large mixing bowl, combine the drained tuna, cooled mashed potato, breadcrumbs, vegan mayonnaise, parsley, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, onion powder, salt, and black pepper. Mix until the mixture is uniform and holds together when pressed — it should feel firm enough to shape without crumbling.
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