Description
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.
Nutrition
- Serving Size: 2 cakes
- Calories: 230
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg
