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Prep15 min
Cook12 min
Total27 min
Servings2
DifficultyEasy
Macros per serving (4 patties per person)
364kcal
32 gprotein
27 gcarbs
14 gfat
5 gfiber

Of which 2.9 g sugars and 2.6 g saturated fat.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Protein (tuna) · Selenium (tuna) · Fiber (oats)

Allergens gluten (oats), egg, fish

Air fryer tuna and oat patties

High in protein, crispy outside, soft inside — great for packed lunches.

Rico's note: Make a batch on Sunday and take them to work all week, to eat between meetings. Whatever you don't eat within 3 days goes in the freezer.

Ingredients

  • 2 cans of tuna in water, drained (160 g / 5½ oz)
  • 80 g (2¾ oz) quick oats
  • 1 egg (50 g / 1¾ oz)
  • 1 small red onion, finely chopped (50 g / 1¾ oz)
  • 15 g (½ oz) chopped fresh parsley
  • 5 g garlic powder
  • salt and black pepper, to taste
  • 15 ml (1 tbsp) olive oil

Method

  1. Drain the tuna well and mash it in a bowl.
  2. Add the oats, egg, chopped onion, parsley, garlic powder, salt and pepper. Mix until evenly combined.
Continues in the ebook

The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.