Tuna Patties with Quick Tartar Sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 242

Author Margaret Bose Johnson

Ingredients

for the Tuna Patties:

2 cans (198gms/7oz) tuna preferably oil-packed
2 large eggs
⅓ cup quick oats (small-flake rolled oats) gluten-free, if necessary
2 tablespoons flour (use sweet rice flour for gluten-free)
2 tablespoons milk any kind
1 tablespoon chopped dill or parsley (or 1 teaspoon dried)
¼ teaspoon pepper
dash of hot pepper sauce
1-2 tablespoons oil, for frying

for the Quick Tartar Sauce:

⅓ cup (75gms) good quality mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared (or creamed) horseradish

Instructions

To make the Tuna Patties:

Drain the liquid from the cans of tuna.
Mix together the drained tuna, eggs, oats, flour, milk, herbs, pepper, and hot sauce with your hands until all the tuna chunks are broken up.
Using 2 tablespoons of the mixture at a time, roll it into a ball, then flatten the ball slightly into an oval patty. If desired, you can form the patties into little fish shapes. Makes 16 patties.
Heat about 1 tablespoon of the oil in a skillet over medium-high heat. Fry the patties until golden brown on each side (about 2 minutes per side). Fry them in batches if your pan is small, using a bit more oil if needed.

To make the Quick Tartar Sauce:

Stir together all the ingredients in a small bowl.

Notes

Any kind of tuna will work for this recipe, but chunk tuna packed in oil will provide maximum flavour.

If you don't have the smaller-flaked quick-oats, you can use regular oats whizzed quickly in a blender, or substitute with bread crumbs (gluten-free, if necessary).

For gluten-free, use sweet rice flour or any other gluten-free flour (chickpea flour works well).

If you don't have horseradish for the Tartar Sauce, subsitute with 1-2 tablespoons finely chopped dill pickles or 2 teaspoons dijon mustard.

Extra tartar sauce keeps in the fridge for several weeks and is great on sandwiches.

Nutrition