These potato tuna cakes are quick to make, delicious, and a great way to use pantry staples. They’re crisp, flavorful, and comforting, yet healthy enough to feel good about serving. Whether you’re cooking for the family or looking for an easy meal prep idea, these versatile patties hit the mark. Plus, they can be served on their own, in a sandwich, or with a side salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked and mashed potatoes
Canned tuna, drained
Egg
Breadcrumbs
Garlic, minced
Onion, finely chopped or grated
Fresh parsley or other herbs
Salt and pepper
Olive oil or vegetable oil for frying
Optional: lemon juice, Dijon mustard, paprika, or chili flakes for extra flavor
Directions
In a large mixing bowl, combine mashed potatoes and drained tuna.
Add the egg, minced garlic, chopped onion, breadcrumbs, herbs, and seasonings. Mix well until everything is evenly combined.
Form the mixture into patties using your hands—about the size of your palm.
If the mixture feels too wet, add more breadcrumbs. If too dry, add a splash of lemon juice or a bit of oil.
Heat oil in a skillet over medium heat.
Fry the tuna cakes for 3–4 minutes per side, or until golden brown and heated through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce or a squeeze of lemon.
Servings and timing
This recipe makes about 8 medium-sized cakes and serves 4 people. Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes
Variations
Cheesy version: Add grated cheddar or Parmesan to the mixture.
Spicy kick: Include chopped jalapeños or a pinch of chili flakes.
Mediterranean twist: Add capers, olives, or sun-dried tomatoes.
Gluten-free: Use gluten-free breadcrumbs or almond flour.
Baked option: Instead of frying, bake the patties at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Air fryer method: Cook at 375°F (190°C) for 12–15 minutes, flipping once.
Storage/Reheating
Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes.
They can also be reheated in an air fryer to regain crispiness.
To freeze, place uncooked or cooked cakes on a tray to freeze solid, then transfer to a freezer-safe bag. Freeze for up to 2 months. Thaw before cooking or reheating.
FAQs
Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes work perfectly and save time in this recipe.
What kind of tuna should I use?
Canned tuna in water or oil both work. Drain well before mixing.
Can I make these tuna cakes ahead of time?
Yes, you can form the patties in advance and refrigerate them for up to a day before cooking.
How do I keep the cakes from falling apart?
Make sure the mixture is well combined and not too wet. The egg and breadcrumbs help bind everything together.
What can I serve with tuna cakes?
They go well with a green salad, roasted vegetables, coleslaw, or dipping sauces like tartar, garlic aioli, or yogurt-based dressings.
Can I bake instead of fry the tuna cakes?
Yes, baking is a great healthier alternative. Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
Are tuna cakes healthy?
Yes, they’re a good source of protein and can be made even healthier by baking instead of frying and using minimal oil.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor and added nutrients.
How long do cooked tuna cakes last in the fridge?
They last up to 3 days when stored in an airtight container.
Do these freeze well?
Yes, freeze cooked or uncooked cakes for up to 2 months. Thaw in the fridge before reheating or cooking.
Conclusion
Potato tuna cakes are a simple, satisfying recipe that turns humble ingredients into something truly crave-worthy. They’re crisp, flavorful, and perfect for any meal of the day. With easy preparation, make-ahead flexibility, and countless variations, these patties are sure to become a staple in your kitchen.
Potato Tuna Cakes are crispy, golden patties made from mashed potatoes, canned tuna, herbs, and spices. They’re budget-friendly, protein-rich, and perfect for an easy lunch, dinner, or meal prep option.
Ingredients
2 cups cooked and mashed potatoes
2 cans (5 oz each) tuna, drained
1 large egg
1/2 cup breadcrumbs (plus more if needed)
2 cloves garlic, minced
1/4 cup onion, finely chopped or grated
2 tablespoons fresh parsley or other herbs, chopped
Salt and pepper to taste
2 tablespoons olive oil or vegetable oil for frying
Optional: 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika or chili flakes
Instructions
In a large mixing bowl, combine mashed potatoes and drained tuna.
Add the egg, minced garlic, chopped onion, breadcrumbs, herbs, and seasonings. Mix well until evenly combined.
Form the mixture into 8 medium-sized patties using your hands.
If the mixture is too wet, add more breadcrumbs; if too dry, add lemon juice or a bit of oil.
Heat oil in a skillet over medium heat.
Fry the patties for 3–4 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with a dipping sauce or squeeze of lemon juice.
Notes
Use leftover mashed potatoes for a quick and easy version.Bake at 400°F (200°C) for 20–25 minutes as a healthier alternative.For a gluten-free version, use gluten-free breadcrumbs or almond flour.Freeze cooked or uncooked patties for up to 2 months.Reheat in a skillet, oven, or air fryer to restore crispiness.
