These are pan-fried patties made from canned tuna, mashed potato, and curry powder — coated in breadcrumbs and fried until crisp. The whole thing comes together in about 50 minutes, and the ingredients are cheap and easy to find at any grocery store. If you want a snack that’s genuinely filling and a little different from your usual rotation, this is a solid one to have in your back pocket.
The technique that matters
Getting the mixture dry enough before you shape it is the most important step here. If your mashed potatoes are watery or your tuna isn’t fully drained, the patties will fall apart in the oil — and no amount of careful flipping will save them. Press the tuna firmly in the can before opening, then drain it again in a sieve. Your mashed potato should be stiff, not creamy; skip the butter and milk entirely when you make it for this recipe. The second thing worth getting right is oil temperature. Too cool and the cutlets absorb oil and go greasy; too hot and the outside burns before the inside warms through. Heat the oil until a small breadcrumb dropped in sizzles immediately and floats — that’s your signal to start frying.
Smart swaps
- Canned tuna: Canned mackerel works well and is often cheaper. Drain and flake it the same way. Fresh cooked fish also works — just make sure it’s fully cooled and broken up finely before mixing.
- Sri Lankan curry powder: Regular mild curry powder from the spice aisle is a fine substitute. The flavor will be slightly different but still good. If you can find Sri Lankan curry powder at an Asian or South Asian grocery store, it’s worth picking up — it tends to be more roasted and earthy.
- Breadcrumbs: The recipe card already mentions panko for extra crunch, and that tip is worth taking seriously — skip the garnish of plain breadcrumbs and go straight to panko if you have it, not worth the extra trip to the store for both.
What can go wrong
- Patties crack or fall apart while frying: The mixture is too wet. Return it to the bowl, mix in a tablespoon of plain breadcrumbs, and let it sit for five minutes before reshaping.
- Breadcrumb coating slides off in the oil: The egg wash wasn’t thick enough, or the patties weren’t chilled before frying. After coating, set them on a plate and refrigerate for 15–20 minutes — this helps everything stick.
- Inside is cold when the outside is golden: Your patties are too thick, or the oil was too hot. Aim for patties no thicker than about ¾ inch, and keep the heat at medium-high rather than high.
- Cutlets taste bland: Tuna and potato both need more salt than you think. Season the mixture before shaping and taste it — it should taste slightly over-seasoned on its own, because the breadcrumb coating will balance it out.
- Oily, soggy coating: The pan was overcrowded. Frying too many at once drops the oil temperature sharply. Work in small batches with space between each cutlet.
Keeping and reheating
Cooked cutlets keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven or air fryer at around 375°F for 8–10 minutes — this brings the crust back to crisp. Microwaving works in a pinch but the coating goes soft. You can also freeze them: lay cooked, cooled cutlets on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in a 400°F oven for 15–18 minutes, flipping once halfway through. If you want to prep ahead, the uncooked shaped patties (before the egg and breadcrumb stage) can be refrigerated overnight — just coat and fry them the next day.
Sri Lankan Fish Cutlets (Crispy Tuna Patties)
Equipment
- Large mixing bowl
- 10-inch non-stick skillet
- Deep frying pan or heavy-bottomed saucepan
- Slotted spoon or spider strainer
- Wire cooling rack with sheet pan
- Potato masher
- Fine-mesh sieve
Ingredients
- 2 cans tuna 5 oz / 140g each, well drained
- 2 medium potatoes about 400g / 14 oz, boiled and mashed until dry (approximately 2 cups mashed)
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp vegetable oil for sautéing
- 2 tsp curry powder Sri Lankan, freshly ground, 5g
- 2 tbsp fresh cilantro finely chopped, 6g (coriander leaves)
- 1 tsp salt to taste
- ½ tsp black pepper freshly ground
- 2 cups breadcrumbs for coating, 120g
- 2 large eggs beaten
- 1 cup vegetable oil for shallow frying, 240ml
Instructions
- In a large mixing bowl, combine the drained tuna and mashed potatoes until thoroughly mixed.2 cans tuna, 2 medium potatoes
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onions and garlic and sauté, stirring occasionally, until the onions are translucent and fragrant, approximately 5 minutes.1 large onion, 2 cloves garlic, 1 tbsp vegetable oil
- Add the sautéed onions and garlic to the tuna and potato mixture.1 large onion, 2 cloves garlic
- Mix in the curry powder, cilantro, salt, and pepper until evenly distributed throughout the mixture. Let the mixture cool to room temperature if still warm.2 tsp curry powder, 2 tbsp fresh cilantro, 1 tsp salt, 1/2 tsp black pepper
- Shape the mixture into round patties about 2 inches (5cm) in diameter and ¾ inch (2cm) thick — you should get 12 to 16 patties.
- Dip each patty into the beaten egg and then coat evenly with breadcrumbs.2 cups breadcrumbs, 2 large eggs
- In a frying pan, heat the vegetable oil over medium-high heat (around 190°C / 374°F) until shimmering.1 cup vegetable oil
- Fry the cutlets in batches, ensuring not to overcrowd the pan, for 3-4 minutes on each side or until golden brown and crispy. Drain on a wire rack set over a sheet pan.
Notes
Nutrition
Common questions
Can I make these ahead of time for a party?
Yes — fry them a few hours ahead and reheat in a 375°F oven for 8 minutes just before serving. They hold up well and the oven reheat keeps them crispy enough that guests won’t know they weren’t just fried.
Do I have to use two cans of tuna, or can I use one?
One can will work but the mixture will be more potato-heavy and milder in flavor. If you use one can, reduce the mashed potato to about 1 cup so the ratio stays balanced.
How do I know when the oil is hot enough without a thermometer?
Drop a small pinch of breadcrumbs into the oil — if it sizzles right away and rises to the surface, you’re ready. If it just sits there, the oil needs more time.
My mixture feels too soft to shape into patties. What do I do?
Put the bowl in the fridge for 20–30 minutes; chilling firms it up considerably. If it’s still too loose after that, work in a tablespoon of breadcrumbs at a time until it holds its shape when pressed.
If you liked this one
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- Street Food Magic: Crispy Potato Samosas
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