Ingredients:
- 2 cans (5 oz each) Tuna in spring water or olive oil, well-drained
- 1/2 cup Celery, finely diced
- 1/4 cup Red onion or shallots, very finely minced
- 1/2 cup Sharp Cheddar cheese, coarsely grated
- 1/4 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/4 cup Fresh parsley, finely chopped
- Salt and freshly ground Black Pepper to taste
- 1/2 cup Panko breadcrumbs
- 1/4 cup All-purpose flour
- 2 large Eggs, lightly beaten
- Pinch of smoked paprika (mixed into flour)
- 1/2 cup Neutral oil (for shallow frying)
Instructions:
- Prepare the Tuna Base: In a large bowl, flake the drained tuna thoroughly.
- Mix Wet & Dry Binders: Add the celery, red onion, cheese, mayo, Dijon, lemon juice, Worcestershire sauce, and parsley to the tuna. Mix gently until just combined. Season generously with salt and pepper.
- Chill and Firm Up: Cover the mixture and refrigerate for a minimum of 45 minutes. This is crucial to ensure patties hold their shape during frying.
- Set Up Breading Station: Set up three shallow dishes: one with flour mixed with paprika, one with the beaten eggs, and one with the Panko breadcrumbs.
- Shape the Patties: Remove the chilled mixture. Divide it into 8 equal portions and gently form each portion into a firm, round patty, about 3/4 inch thick.
- Bread the Patties (Standard Procedure): Dredge each patty lightly in flour, shaking off excess. Dip into the egg wash, ensuring full coverage. Finally, press firmly into the Panko breadcrumbs to coat all sides thoroughly.
- Preheat Oil: Heat the neutral oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 350°F / 175°C).
- Shallow Fry: Carefully place the patties in the hot oil, ensuring you do not crowd the pan. Fry for 3–4 minutes per side until deep golden brown and crispy.
- Drain and Rest: Remove patties immediately and place them on a wire rack set over a tray. Sprinkle lightly with sea salt immediately after removing from the heat.