In a large bowl, combine tuna, rice, egg, mayo (or yogurt), soy sauce, garlic powder, black pepper, onions, and breadcrumbs. Mix until the mixture holds together.
Scoop out portions and shape into small patties.
Optional: Lightly coat each patty in additional breadcrumbs for extra crispiness.
Heat oil in a pan over medium heat. Fry patties 2–3 minutes per side or until golden brown and heated through.
Place on paper towels to drain excess oil. Serve hot.
Serving and Storage Tips:
Serve with a side salad, tucked in a sandwich, or with dipping sauces like spicy mayo or sriracha.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best texture.
You can also freeze patties before cooking—just thaw slightly and cook as directed.
Variations:
Spicy Kick: Add a chopped chili or a teaspoon of sriracha to the mix.
Cheesy Option: Mix in ¼ cup shredded cheese for melty goodness.
Herby Freshness: Toss in chopped parsley, dill, or cilantro.
Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.
FAQ:
Q: Can I use leftover rice for this recipe?
A: Absolutely! Cold, day-old rice works great and adds texture.
Q: What can I use instead of mayo?
A: Greek yogurt, sour cream, or mashed avocado are great substitutes.
Q: Can I bake these instead of frying?
A: Yes! Bake at 375°F (190°C) for 15–20 minutes, flipping halfway through for even crispness.
Q: Can I use flavored canned tuna?
A: Definitely—just adjust your seasonings to match the flavor profile.
Let me know if you’d like a printable version or an image to go along with it!
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