Ingredients:
- 2 cans (280g each) of tuna, drained
- 1 cup (90g) of rolled oats
- 2 eggs
- 1/2 large onion, finely chopped
- 2 garlic cloves, minced
- 1/4 bunch of chives, finely chopped
- 1/4 bunch of parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes or black pepper (adjust to taste)
- 2–3 tablespoons olive oil (for frying)
Instructions:
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Prepare the Mixture:
- In a large mixing bowl, add the drained tuna.
- Use a fork to break up the tuna into small pieces.
- Add the chopped onion, minced garlic, chives, parsley, salt, and chili flakes or black pepper.
- Add the rolled oats and eggs.
- Mix everything together thoroughly until well combined. If the mixture feels too wet, add a small amount of oats. If it’s too dry, add a little beaten egg or a spoon of olive oil.
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Shape the Patties:
- Divide the mixture into equal portions and shape them into small round patties or cakes, about the size of your palm.
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Cook the Patties:
- Heat 2–3 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Once hot, add the tuna patties in batches (don’t overcrowd the pan).
- Cook for about 3–4 minutes on each side, or until golden brown and crispy.
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Serve:
- Remove the patties from the pan and place them on a paper towel-lined plate to remove excess oil.
- Serve warm with a side salad, yogurt dip, or in a sandwich or wrap.
Tips:
- You can refrigerate the mixture for 15–20 minutes before shaping to help firm it up.
- These patties can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Great for meal prep and packed lunches!