Potato Tuna Cakes

5 from 113 votes

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

Course Appetizer

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 245kcal

Author Yumna Jawad

Equipment

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 finely 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.

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