Ingredients

• 2 medium potatoes (about 300 g), boiled and mashed
• 1 can tuna in oil or water (about 150 g), drained
• 1 small onion, finely chopped
• 1 egg
• 3 tablespoons breadcrumbs (plus more for coating)
• 1 tablespoon chopped parsley (optional)
• Salt and black pepper, to taste
• ½ teaspoon garlic powder or minced garlic
• ¼ teaspoon paprika (optional, for color and flavor)
• Oil for frying

Instructions

Step 1: Prepare the Base

In a large mixing bowl, combine the mashed potatoes and drained tuna. Use a fork to break up the tuna into small pieces and blend it evenly with the potatoes.

Step 2: Add Flavor and Bind Everything

Add in the finely chopped onion, egg, parsley, breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well until the mixture comes together and is easy to shape. If it’s too soft, add more breadcrumbs; if it’s too dry, add a spoon of milk or a bit of oil.

Step 3: Shape the Cakes

Using your hands, shape the mixture into small patties or cakes about the size of your palm. Roll each one lightly in breadcrumbs to create that delicious, crispy coating.

Step 4: Pan-Fry to Perfection

Heat oil in a non-stick skillet over medium heat. Once hot, fry the tuna potato cakes in batches for 3–4 minutes on each side, or until golden brown and crisp. Avoid overcrowding the pan — this helps them stay crunchy.

Step 5: Drain and Serve

Transfer the fried cakes onto a paper towel-lined plate to drain any excess oil. Serve hot while the outside is still perfectly crispy!

Serving Suggestions

These Tuna Potato Cakes are incredibly versatile. You can serve them as:

• A light lunch with a fresh salad and lemon wedges
• An appetizer with a creamy dip like tartar sauce or garlic aioli
• A quick dinner with roasted vegetables or steamed rice
• Stuffed in sandwiches or wraps with lettuce, tomato, and mayo

They’re great both hot and at room temperature, which makes them perfect for meal prep or lunchboxes!

Tips for the Best Tuna Potato Cakes

• Use cold mashed potatoes — they hold their shape better and make firmer cakes.
• If you prefer a more golden crust, mix a bit of grated Parmesan into the breadcrumbs.
• For a healthier version, brush with oil and bake in a preheated oven at 200°C (400°F) for 20 minutes, flipping halfway through.
• To make them gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
• Add chopped vegetables like bell peppers or corn for extra flavor and color.

Variations to Try

Once you master the base recipe, the possibilities are endless! Try these fun twists:

• Cheesy Tuna Cakes: Mix in ½ cup of shredded mozzarella or cheddar for melty centers.
• Spicy Tuna Cakes: Add chili flakes or a teaspoon of sriracha for a kick.
• Herb Lovers: Experiment with dill, chives, or cilantro for a fragrant twist.
• Asian-Inspired: Add soy sauce, green onions, and sesame oil for a flavorful fusion.

Storage and Reheating

Store leftover tuna potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet for a few minutes to bring back their crispiness or heat in an oven at 180°C (350°F) for about 10 minutes. You can also freeze them for up to 2 months — just thaw before reheating.

Why You’ll Love This Recipe

This recipe combines the heartiness of potatoes with the protein boost of tuna, creating a satisfying and budget-friendly meal that’s ready in under 30 minutes. It’s great for busy weeknights, post-workout dinners, or when you want something homemade and wholesome without too much effort. Plus, kids love them — even picky eaters can’t resist that golden crunch!