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Serve the patties warm with the garlic-dill sour cream sauce on the side.
These patties are best enjoyed fresh but can be refrigerated for up to 2 days. Reheat in a skillet or oven to maintain crispness.
Freeze uncooked patties for up to one month; thaw before frying.
Variations:
Add chopped olives or capers to the mixture for a briny twist.
Substitute cheddar cheese with feta or mozzarella for different flavors.
Mix in fresh herbs like parsley or chives for extra freshness.
FAQ:
Q: Can I bake these patties instead of frying?
Yes, bake at 200°C (400°F) for 20–25 minutes, flipping halfway through for even browning.
Q: What if I don’t have cornstarch?
You can use all-purpose flour or potato starch as a substitute to help bind the mixture.
Q: Can this recipe be made vegetarian?
Omit tuna and add cooked mushrooms or lentils for a vegetarian version.
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