Description
Crispy on the outside and soft on the inside, these tuna and potato cakes are made with simple pantry ingredients and pan fried to golden perfection, finished with fresh lemon for a bright, comforting bite.
Ingredients
Scale
- 700 g potatoes, peeled
- 400 g canned tuna, drained
- 2 large eggs
- 1 small yellow onion
- 0.5 cup fresh parsley, chopped
- 0.75 cup breadcrumbs
- 1 whole lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Boil the peeled potatoes in salted water until tender, then drain and mash until smooth.
- Allow the mashed potatoes to cool slightly, then transfer to a large mixing bowl.
- Add the drained tuna, eggs, finely chopped onion, parsley, breadcrumbs, lemon zest, salt, and black pepper.
- Mix gently until everything is well combined and holds together.
- Heat olive oil in a skillet over medium heat.
- Shape the mixture into evenly sized patties.
- Place the patties into the hot skillet without overcrowding.
- Fry for 3 to 4 minutes per side until golden brown and crisp.
- Remove from the skillet and rest briefly on a plate.
- Serve warm with lemon wedges on the side.
Notes
- Drain the tuna very well to avoid excess moisture.
- If the mixture feels too soft, chill it for 15 minutes before frying.
- Adjust seasoning after cooking one test cake if needed.
Nutrition
- Serving Size: 2 cakes
- Calories: 420
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 115 mg