There’s a particular kind of weekday hunger that hits right between meetings, and for me, these tuna and sweet corn savory patties are always the answer.
I started making them when I needed something protein-packed that I could prep ahead of time without spending my whole evening in the kitchen.
What surprised me most was how satisfying they turned out, crisp on the outside, soft inside, and full of flavor from just a handful of pantry ingredients.
If you’re someone who wants filling snacks for work ready whenever you need them, you’re going to love keeping these on hand.
Ingredients
Serving Size: 2 patties | Calories: ~210 kcal | Protein: 22g | Total Time: 25 minutes | Servings: 4
- 2 cans of tuna, drained
- ¾ cup sweet corn (fresh, canned, or frozen)
- 2 eggs
- 2 spring onions, finely chopped
- 1 tbsp lemon juice
- ¼ cup breadcrumbs
- 1 tbsp chopped parsley (optional)
- ½ tsp black pepper
- ¼ tsp salt
- 2 tbsp olive oil for frying
Tuna and Sweet Corn Savory Patties: Steps to Make
These five quick steps take you from a simple bowl of pantry ingredients to a plate of golden, crispy tuna patties ready in under thirty minutes.
Step 1: Prepare the Tuna Mixture
Drain your canned tuna and place it in a mixing bowl. Add sweet corn, chopped spring onion, lemon juice, and eggs, then stir until the tuna breaks into small, even flakes.
Step 2: Add Binding Ingredients
Sprinkle in breadcrumbs, parsley, salt, and black pepper. Stir the mixture until everything comes together into a thick, scoopable consistency that holds its shape when pressed lightly with a spoon.
Step 3: Shape the Patties
Scoop even portions of the mixture and press them into small round patties with your hands. Aim for eight uniform patties so every one cooks evenly and finishes golden at the same time.
Step 4: Cook the Patties
Heat olive oil in a skillet over medium heat and place your patties in the pan. Cook each side for 3 to 4 minutes, until the outside turns a deep, even golden brown.
Step 5: Cool and Serve
Move the cooked patties onto a paper towel-lined plate to drain any extra oil. Let them rest for a few minutes before serving, or pack them into your lunch container for later.
Final Thoughts
These tuna and sweet corn savory patties have become one of my most-used recipes during the week, and I think once you try them, they’ll earn a permanent spot in your routine too.
I make a full batch on Sunday, store them in my fridge, and pull two out whenever I need a quick, filling bite between tasks. They reheat in minutes and taste just as good the next day.
Simple ingredients, minimal cleanup, and a snack that actually keeps me going, that’s everything I want from a weekday recipe. Make your first batch and see how much easier your work lunches get. Drop a comment below and let me know whether you have tried this recipe yet.
