5.0 from 435 votes
Potato Tuna Cakes
Hearty and delicious, these savory potato tuna cakes are easy to put together with pantry staples. Enjoy as an appetizer or on top of a salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 245 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- ½ pound Yukon gold potatoes peeled and cut into 1-inch cubes
- salt to taste
- 2 5- ounce cans tuna packed in water, drained
- 1 ½ cups panko breadcrumbs divided
- 1 egg
- 1 small shallot finely chopped
- 2 tablespoons chopped dill plus more for garnish
- ½ teaspoon black pepper
- 4 tablespoons avocado oil divided
- Lemon wedges for serving
- 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.
Cup of Yum
Notes
- Storage: These are best served immediately, but you can store leftovers in the fridge in an airtight container for up to 3 days.
- Freezing Instructions: You can also freeze the individual tuna cakes before or after cooking. Thaw overnight in the fridge before cooking or reheat from frozen if already cooked in the oven at 400°F for 7-10 minutes. They will not be as crisp this way.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of canned tuna, you can make these with canned salmon.
- Instead of panko breadcrumbs, you can use rolled oats or almond flour.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
21g
(7%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
46mg
(15%)
Sodium
268mg
(11%)
Potassium
324mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
110IU
(2%)
Vitamin C
17mg
(19%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245
% 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.