Potato Tuna Cakes
User Reviews
5
Potato Tuna Cakes
Description
This recipe yields tender yet crispy potato tuna cakes by mixing boiled, mashed potatoes with drained canned tuna, finely chopped shallots, fresh dill, and black pepper. The mixture is shaped into small discs, coated with panko breadcrumbs, then pan-fried in avocado oil until golden on both sides. The panko creates a crisp crust while the inside remains moist and flavorful.
The flavor profile is mild and savory, with hints of fresh dill and onion from shallots. The texture contrasts between the crunchy exterior and soft interior make these cakes satisfying and easy to eat.
Serve the cakes hot with lemon wedges for a citrusy accent and tzatziki sauce for dipping, adding creaminess and a fresh herbal note.
Leftovers store well refrigerated for several days, and the cakes can be frozen before or after cooking. Ground substitutions like canned salmon or rolled oats for breadcrumbs are possible without dramatically altering the dish.
Ingredients
- ½ pound potato peeled and cut into 1-inch cubes, Yukon gold variety
- salt to taste
- 2 5- ounce cans tuna packed in water, drained
- 1 ½ cups panko breadcrumbs divided
- 1 egg
- 1 shallot finely chopped, small
- 2 tablespoons dill plus more for garnish, chopped
- ½ teaspoon black pepper
- 4 tablespoons avocado oil divided
- lemon for serving, wedges
- tzatziki sauce for dipping
Instructions
- In a medium pot, cover potatoes with 3 inches of heavily salted, cold water. Bring to a boil and cook until knife tender, 10-12 minutes. Drain.
- Add potatoes to a large bowl. Mash with a fork or masher. Add tuna, 1 cup of the breadcrumbs, egg, shallot, dill and black pepper, and mix until combined. Scoop ¼ cup of tuna mixture and shape into ¾-inch thick discs.
- Toss the tuna cakes in the remaining breadcrumbs.
- Line a baking sheet with paper towels. Heat 2 tablespoons oil in a large skillet over medium high heat. Add 6 tuna cakes and cook until golden brown, 4-5 minutes per side. Transfer to prepared baking sheet. Repeat with the remaining oil and tuna cakes. Top with dill and serve with lemon wedges and tzatziki sauce, if desired.
Notes
- Best eaten fresh but can be refrigerated up to 3 days in an airtight container.
- Can be frozen before or after cooking; thaw in fridge overnight before reheating.
- For reheating frozen cooked cakes, bake at 400°F for 7-10 minutes though crispness may slightly reduce.
- Canned salmon can substitute canned tuna, and rolled oats or almond flour can replace panko crumbs if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 268mg | 11% |
| Potassium | 324mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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