- 2 cups mashed potatoes (leftover or freshly made)
- 1 can (5 oz) tuna, drained (or fresh cooked tuna for a richer flavor)
- 1/4 cup finely chopped onion (optional)
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour (or breadcrumbs for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- Salt and black pepper, to taste
For Frying:
- 2–3 tablespoons vegetable oil (or olive oil for added flavor)
Optional Dipping Sauce:
- Tartar sauce
- Sriracha mayo
- Lemon wedges
Step-by-Step Instructions
1. Prepare the Mixture
- In a mixing bowl, combine the mashed potatoes, tuna, chopped onion (if using), egg, flour, garlic powder, parsley, salt, and black pepper. Mix until well combined.
- If the mixture feels too wet, add an additional tablespoon of flour or breadcrumbs to help bind it.
2. Form the Cakes
- Divide the mixture into 8–10 equal portions and shape each into a patty about 1/2-inch thick.
- Lightly coat each patty with flour or breadcrumbs for extra crispiness.
3. Fry the Cakes
- Heat 2–3 tablespoons of oil in a large skillet over medium heat.
- Carefully place the patties in the skillet, leaving space between each to prevent sticking.
- Cook for 3–4 minutes per side, or until golden brown and crispy on the outside.
- Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
4. Serve and Enjoy
- Serve the Golden Tuna Potato Cakes warm with your favorite dipping sauce, such as tartar sauce, sriracha mayo, or a squeeze of fresh lemon juice.
- Enjoy every bite of these crispy, savory, and indulgent cakes!
- Perfect as a standalone snack or paired with a side salad, roasted vegetables, or coleslaw for a complete meal.
Tips for Success
- Use Leftover Mashed Potatoes: This is a great way to repurpose leftovers while adding extra flavor.
- Don’t Overcrowd the Pan: Cook the cakes in batches to ensure even browning and crispiness.
- Experiment with Mix-Ins: Add grated cheese, capers, or diced bell peppers for extra flavor.
- Bake Option: For a healthier version, bake the cakes on a parchment-lined sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness.
Why This Recipe Works
These Golden Tuna Potato Cakes combine the creamy texture of mashed potatoes with the savory richness of tuna into a dish that’s both satisfying and versatile. The straightforward preparation ensures consistent results without requiring advanced cooking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone appetizer or customized with your favorite toppings, this recipe delivers big on taste and simplicity.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something crispy and flavorful, looking for a way to use up leftover mashed potatoes, or simply want to indulge in a homemade treat, these Golden Tuna Potato Cakes are sure to delight. Their bold flavors, satisfying textures, and practical preparation make them a standout recipe that’s as versatile as it is delicious. Plus, their adaptability means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these potato cakes might just inspire others to try them too! 🍴✨
