Keeping in mind that eggs add some element of liquid, some tuna varieties drain better than others, and everyone makes mashed potatoes differently, my suggestion would be to keep a box of flakes handy in case your mixture becomes too wet. My potatoes were fairly dry so there was no issue of mush as others experienced. I made sure to taste the mixture prior to adding the eggs. After reading a few comments, I added additional seasonings to my taste. I substituted white onions for green as that’s what was on-hand. I chose to do a higher tuna to potato ratio for mine. I found this while looking for one to use up leftover mashed potatoes since I had no other protein available to accompany the leftover potatoes. Good recipe! 4 out of 5 only because I did have to add more seasonings to suit my family’s taste. If you make these tuna potato cakes, be sure to leave a comment below! A pinch of ground cayenne pepper works great here too.Don’t have dill on hand? Try some dried thyme instead.Use 3 times the amount of fresh dill as dried (as dried is more potent).Instead of green onion, try some minced chives or a little finely chopped yellow onion.Ensure that your mashed potatoes are cold.What To Serve With Fish CakesĮnjoy tuna potato patties on their own or with any of these: If you like, you can add a little flour to the mix if you feel you want them to bind a little more, but that’s totally optional. These tuna fish cakes are a little delicate, but fry up beautifully (and taste even better).
Easy, right?Ĭooled mashed potatoes works as a great binder (along with egg). Flip to cook the tuna cakes the other side.Working in batches, heat some avocado oil or vegetable oil in a skillet and cook tuna cakes until golden brown on one side.Then gently flatten the tuna potato balls into patties. Using a round ice cream scoop, form the tuna potato mixture into balls.Tip: I like to leave some of the tuna a little chunky for some texture. In a bowl, mix together cooled leftover mashed potato with canned tuna, egg, green onion, parsley, dill, salt and pepper.Of course, they taste absolutely delicious!įull details are in the recipe card below, but here are the basics:.This recipe is pretty inexpensive to make.They’re made with simple ingredients that you probably have on hand.They’re made with less than 10 ingredients (including salt, pepper and cooking oil).Tuna potato patties are a great way to use any leftover mashed potatoes.These tuna potato patties can be enjoyed for lunch as is, but they’re great for a simple dinner with a side, or even for brunch with some poached eggs. Much like my mom-in-law’s salt cod fish cakes, the base of these are, of course, seafood and mashed potato. Today, I’m sharing super simple tuna potato patties (also known as tuna potato cakes). Some canned fish recipes that we really enjoy are old-fashioned salmon patties and sardines on toast (also another great lunch, by the way!) When I’m not enjoying canned fish as is, I like to make something a little more substantial. One of my fave things ever? A small can of tuna, a spoonful (or two) of kimchi and some green olives. Often, I’ll have canned fish for a quick lunch because it’s so darn convenient. What’s something that you always have in your pantry? Me? Canned fish. With fresh parsley, green onion and dried dill, they take a simple can of tuna from basic to something extra special.
Tender on the inside, golden brown and crispy on the outside, these tuna potato patties are simply scrumptious.
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