The Tuna and Potato Patties are a classic, who among you has never made them? Today, however, I am offering you a gluten-free version, so that even my friends with celiac disease can enjoy this delight. For this, I used chickpea flour to give consistency to the tuna and potato patties, so they can bind well but remain light. For the breading, a real gluten-free breadcrumb to make them crunchy. Also, on this occasion, I did not fry them because I wanted a tasty but also light second course, and the oven was just right for me. However, if something doesn’t appeal to you, or you have no dietary restrictions, feel free to change the ingredients because they will always be delicious.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 14 oz potatoes
- 6 oz canned tuna in oil, drained
- 1 clove garlic
- 2 oz chickpea flour
- 1 egg
- 0.7 oz desalted capers
- 1 sprig chopped parsley
- to taste salt and pepper
- to taste gluten-free breadcrumbs
- to taste extra virgin olive oil
Tools
- Baking Tray
- parchment paper
- Bowl
- Potato masher
How to Prepare Tuna and Potato Patties
First, organize your workspace with all the ingredients, already measured, so you have everything at hand.
Boil the potatoes with the skin on, and cook until very soft when pierced with a fork.
It will take about 40 minutes, but if you have a pressure cooker, they will be ready in 15 minutes.
Meanwhile, desalinate the capers in a glass full of water, and finally, before using them, let them drain in a sieve.
Once cooked, let them cool slightly, peel them, and mash them with a potato masher directly into a bowl.
Add to the potato puree, the previously drained tuna, garlic, chopped capers, and parsley, as well as chickpea flour, egg, salt, and pepper.
Now that all the ingredients are in the container, mix everything until you get a mixture that will not be completely smooth and compact, but quite sticky.
To shape your tuna and potato patties, you will need to wet your palms occasionally.
Once you’ve made the patties, drop them directly onto the plate where you have already placed the breadcrumbs.
Bread them and place them on the baking tray, previously lined with parchment paper, and slightly oiled.
Drizzle some extra virgin olive oil over the tuna patties and bake in an already hot oven, fan mode at 356°F, and bake for about 30 minutes.
However, remember to flip the patties after 15 minutes to have even cooking and browning on both sides.
Serve your Tuna and Potato Patties hot, although they will be excellent even at room temperature.
Tips and Variations:
If you don’t like chickpea flour or can’t find it, feel free to use breadcrumbs inside the tuna and potato patties, but reduce the amount to not harden them. I would say 1.4 oz could be fine.
You can also prepare the patties the day before, storing them in the refrigerator, or even in the freezer, ready to be used at the last moment.
Do you love fish patties? Then don’t miss: Cod Patties
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