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Spicy Tuna Pumpkin Patties

Spicy Tuna Paleo Pumpkin Patties by Ashley of MyHeartBeets.com

Spicy Tuna Pumpkin Patties

5 from 5 reviews
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  • 1 15 ounce can organic pumpkin
  • 3 5 ounce cans wild caught tuna, drained
  • 4 green onions sliced
  • 3 eggs
  • 1 serrano pepper minced
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ghee, butter or fat of choice to shallow fry


  • Preheat oven to 350F.
  • Mix all of the ingredients together in a bowl.
  • Using a large disher, pour the mixture into a muffin pan with parchment muffin liners (you’ll want these!).
  • Bake at 350F For 30 minutes.
  • Allow the patties to cool on a wire rack. Meanwhile, melt butter or ghee in a cast iron skillet. Fry the patties for a few minutes on each side, until a nice golden crust develops.


If you decide to freeze these, I suggest shallow frying them first. Then freeze them on a sheet pan individually before putting them in a ziplock bag - this way, they don’t stick together.
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