Ingredients
Potato Tuna Cake 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
- Boil Potatoes: In a medium pot, cover the peeled and cubed Yukon gold potatoes with 3 inches of heavily salted, cold water. Bring the water to a boil and cook the potatoes until they are knife-tender, approximately 10 to 12 minutes. Drain the potatoes thoroughly.
- Prepare Tuna Mixture: Transfer the drained potatoes to a large bowl and mash them using a fork or potato masher until smooth. Add the drained tuna, one cup of panko breadcrumbs, the egg, finely chopped shallot, chopped dill, and black pepper. Mix all ingredients together until well combined, ensuring an even distribution.
- Shape Tuna Cakes: Scoop ¼ cup portions of the tuna mixture and shape each into a round disc about ¾-inch thick. Repeat this process until all the mixture is used.
- Coat with Breadcrumbs: Toss each tuna cake in the remaining ½ cup of panko breadcrumbs to coat thoroughly, providing a crispy exterior once cooked.
- Pan-fry Tuna Cakes: Line a baking sheet with paper towels to drain excess oil. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add six tuna cakes at a time and cook for 4 to 5 minutes on each side, or until both sides are golden brown and crisp. Transfer cooked cakes to the prepared baking sheet. Repeat with the remaining oil and tuna cakes.
- Serve: Garnish the tuna cakes with additional chopped dill and serve warm with lemon wedges and tzatziki sauce for dipping.
Notes
- Make sure potatoes are well drained before mashing to avoid watery mixture.
- Use Yukon gold potatoes for the best texture and flavor; other waxy potatoes can work as substitutes.
- Adjust salt to taste, keeping in mind the tuna and breadcrumbs may already add saltiness.
- For extra crispy cakes, press the breadcrumbs firmly onto each cake before frying.
- Can be served as an appetizer, light lunch, or dinner with a side salad.
- Store leftovers in an airtight container in the refrigerator up to 2 days and reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
