Bread, Potato, and Tuna Patties

Name: Bread, Potato, and Tuna Patties
Total time: 1800 s
Yield: 8 patties
Ingredients: 2-3 small to medium potatoes; 2 cans tuna in water or oil; 1 roll (day-old bread); Milk as needed (you can also use soy or oat milk); Chopped parsley, to taste; Garlic powder, to taste; 1 egg; Salt, to taste; Cheese pieces (any kind); as needed Breadcrumbs,; as needed Oil for frying,

Alessandra Petrei @chefpetrei

Good evening, friends,
Tonight my fridge was almost empty... what better time to try something new with just a few simple ingredients?
That's how I came up with these bread, potato, and tuna patties, which I'm sharing as a budget-friendly recipe.

They're super easy and delicious!

Alessandra Petrei @chefpetrei

They're super easy and delicious!

Saved

Ingredients

30 minutes

8 patties

2-3small to medium potatoes
2 canstuna in water or oil
1roll (day-old bread)
Milk as needed (you can also use soy or oat milk)
Chopped parsley, to taste
Garlic powder, to taste
1egg
Salt, to taste
Cheese pieces (any kind)
as neededBreadcrumbs,
as neededOil for frying,

Saved

Steps

30 minutes

1

Peel the potatoes, wash, and cut them into cubes. Boil in water, steam, or microwave for about 5 to 8 minutes.
2

Meanwhile, cut the day-old bread into cubes and soak in milk for about 10 minutes.
3

Once the potatoes are cooked, transfer them to a bowl and mash until smooth (you can also use a potato masher).
4

Squeeze the bread well to remove excess milk. Add it to the bowl.
5

Add the egg, chopped parsley, salt, tuna, and cheese cubes (I used smoked mozzarella, but provolone, pecorino, parmesan, or even American cheese slices work. Just avoid very soft cheeses that release too much liquid when cooked).
6

Mix everything together by hand or with a spoon. Shape into patties and coat with breadcrumbs.
7

Let the patties rest in the fridge for about 10 minutes.
8

Meanwhile, heat oil for frying in a nonstick skillet.
9

Fry the patties for about 4 minutes on each side. Drain well on paper towels and serve hot.