Tender on the inside, golden and crispy on the outside, these tuna potato patties are simply scrumptious. With fresh parsley, green onion and dried dill, they take a simple can of tuna from basic to something extra special.
What’s something that you always have in your pantry? Me? Canned fish.
Often, I’ll have canned fish for a quick lunch because it’s so darn convenient. One of my fave things ever? A small can of tuna, a spoonful (or two) of kimchi and some green olives. Random, right? So good, though.
When I’m not enjoying canned fish as is, I like to make something a little more substantial. Some canned fish recipes that we really enjoy are old fashioned salmon patties and sardines on toast (also another great lunch, by the way!)
Today, I’m sharing super simple tuna potato patties (otherwise known as tuna potato cakes). Much like my mom-in-law’s salt cod fish cakes, the base of these are, of course, seafood and mashed potato.
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.
Why We Love These Tuna Potato Patties
- These tuna potato patties are a great way to use any leftover mashed potatoes.
- They’re made with less than 10 ingredients (including salt, pepper and oil).
- They’re made with simple ingredients that you probably have on hand.
- There is no flour used, making these gluten-free tuna patties.
- They’re pretty inexpensive to make.
- The recipe comes together in less than 20 minutes.
- They taste absolutely delicious!
How to Make Tuna Cakes With Potato
Full details are in the recipe card below, but here are the basics:
In a bowl, mix together cooled leftover mashed potato with canned tuna, egg, green onion, parsley, dill, salt and pepper.
Tip: I like to leave some of the tuna ‘chunky’ for some texture.
Using a round ice-cream scoop, form into balls.
Then, gently flatten the tuna potato balls into patties.
Heat some oil in a skillet and cook tuna cakes until golden brown on one side. Then, flip to cook on the other side. Easy, right?
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How Do These Cakes Stay Together?
Cooled mashed potatoes works as a great binder (along with egg). These tuna fish cakes are a little delicate, but fry up beautifully (and taste even better).
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.
What to Serve with Fish Cakes
Enjoy these are is or with:
- Tartar sauce (a must, if you ask me). I have a homemade recipe for tartar sauce here.
- Wedges of lemon
- Mustard pickles
- Simple bowl of soup
- A salad, like this everyday easy green salad from my friend, Annie, of Ciao Chow Bambina.
More Tips & Variations
Ensure that your mashed potatoes are cold. Warm mash won’t work well here.
Instead of green onion, try some minced chives or a little finely chopped yellow onion.
Use 3 times the amount of fresh dill as dried (as dried is more potent).
Don’t have dill on hand? Try some dried thyme instead.
A pinch of ground cayenne pepper works great here too.
More Yummy Canned Tuna Recipes
Hope you love these tuna fish cakes as much as we do!
If you try these tuna potato cakes, be sure to leave a comment below. Love to know how you enjoyed!
Tuna Potato Patties (less than 10 ingredients)
- 2 cups COLD leftover mashed potato
- 12 ounces canned tuna in water , drained well (I used 'Sold White Tuna, Albacore in Water', about two (6 ounce) cans) or two (170 gram) cans)
- 1 large egg
- ¼ cup chopped green onion (plus more for garnish, if you like)
- 2 to 3 tablespoons chopped fresh parsley (plus more for garnish, if you like)
- ½ teaspoon dried dill (dill weed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 to 4 tablespoons avocado or vegetable oil , for pan frying the tuna potato patties
- Lemon wedges (for serving with, optional)
- Tartar sauce (for serving with, optional)
- In a bowl, mix cold mashed potato with tuna, egg, green onion, parsley, dried dill, salt and black pepper until combined. Note: I like to leave some chunks of tuna for texture, but you can mix up more if you like.
- Using a round ice-cream scoop (about ¼ cup), make patties. Scoop up the mixture into a ball, and then flatten a little to form patties.Note: You will roughly yield 8 to 9 patties.
- To cook tuna potato patties, heat 2 tablespoons of oil in a 12-inch cast-iron skillet over medium-low to medium heat.
- Add 4 patties to the skillet. Cook the patties for 2 to 3 minutes on one side.Note: Cook in two batches, about 4 patties at a time.
- Flip the patties to the other side and continue to cook for another 2 to 3 minutes or until golden brown and cooked through. Be careful flipping as they are a little delicate. Once done, transfer to a serving plate.
- Repeat process to cook remaining 4 patties.
- Serve with some green onion and parsley on top and a wedge of lemon and tartar sauce (optional). Enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.