Next, I like to let the mixture sit for about 10 minutes. This gives the breadcrumbs time to soak up some of the moisture. While I’m waiting, I heat up a good swirl of olive oil in my frying pan over medium heat. I want that oil nice and hot, so the patties get a lovely golden crust.
Once the mixture has rested, I shape it into patties—usually about 2-3 tablespoons per patty—and carefully place them in the frying pan. I like to fry them for about 3-4 minutes on each side. The sound of them sizzling away is music to my ears, and the golden-brown color is so inviting!
When they’re done, I take them out and let them rest for a minute on paper towels to soak up any extra oil. You’ll want to serve them warm, and trust me, the texture is to die for—crispy outside, mild and flaky inside. I can almost taste them just writing about it!
Pro Tips for Best Results
To get those perfect patties, I experimented with the breadcrumbs. I’ve found that using panko gives a crispier texture than regular breadcrumbs. If you can find it, give it a try—it really makes a difference! I also tried adding some spice with a pinch of cayenne or paprika for a little kick, which I absolutely loved.
If you’re planning to make these ahead of time, I recommend prepping the mixture and shaping the patties, then covering them in the fridge for about 30 minutes before cooking. This really helps keep their shape during frying.
Lastly, be generous with the olive oil when frying! It not only helps create that perfect crust but also adds flavor. Sometimes, I get carried away and add just a bit more oil halfway through cooking, which makes them so much tastier and prevents sticking.
Common Mistakes to Avoid
One mistake I’ve made before is not properly draining the tuna. If it’s too soggy, your patties can end up falling apart. I’ve learned that a good, thorough drain and pressing with a paper towel make a world of difference! (See the next page below to continue…)