A quick and flavorful recipe made from pantry staples like canned tuna and potatoes, served with a refreshing yogurt sauce — perfect for lunch, dinner, or as a party appetizer!
Crispy Tuna and Potato Patties with Yogurt-Dill Sauce
Ingredients
For the Patties:
For the Yogurt Sauce:
Instructions
-
Prepare the Potatoes
- Place 700 g cubed potatoes in a pot with enough water to cover them.
- Add salt, bring to a boil, and cook until tender.
- Drain and place them in a large bowl.
-
Mix the Patties
- Add to the bowl:
- 2–3 tbsp Parmesan
- 1 drained can of tuna
- Chopped onion
- Chopped dill or parsley
- Salt and black pepper to taste
- Mash everything together until you get a smooth paste.
- Add 1 egg and 3–4 tbsp flour, mix until the consistency allows you to form balls.
- Add more flour if the mixture is too soft.
- Add to the bowl:
-
Shape and Fry
- Flour a plate and lightly flour your hands.
- Take portions of the mixture and form small patties or balls.
- Heat oil in a pan and fry patties for 1–2 minutes per side until golden brown.
-
Make the Sauce
- Grate 1 small cucumber, squeeze out excess liquid.
- In a bowl, mix:
- The grated cucumber
- 2–3 tbsp yogurt
- Chopped dill
- Salt to taste
- Stir well and chill until ready to serve.
Serve the crispy tuna and potato patties hot, paired with the cool cucumber-yogurt sauce for dipping.
