Tuna Cakes (Fish & Potato Patties)
If canned tuna or salmon is a staple in your kitchen and you’re planning to use it for the same old boring sandwiches, I urge you to try these easy fish cakes instead. Not only are they super satisfying and healthy, they are easy on the wallet too. With just 2 cans of tuna, you can feed about 4-8 people depending on how much potato you add. Plus, they are somewhat diet restriction friendly: they do not contain eggs and with a very simple and unnoticeable tweak, they can be made gluten free.
What Is The Binder For Tuna Cakes?
There are many binders for fish cakes—eggs, breadcrumbs, oatmeal and flour are just a few. But the binder for these tuna cakes is potato. I used one medium sized one, but you can easily add a second if you want to stretch these further. Any more and they might be too potatoey. You need to boil and peel them first. Boiling potatoes whole always works best because the starch stays in the potato rather than leaking into the cooking water. Plus, the peel comes off like a glove, saving you the hassle of peeling ahead of time.
When you add the potatoes to the tuna, mash them very well with a fork and keep mixing until it is no longer visible. The tuna will already start to hold its shape.
What Flavours Can I Use?
You can use any herbs and spices you like in your tuna cakes, but the recipe here is the most basic. Fresh parsley is a default, but you can add fresh dill or lemon pepper for even more flavour. How about some Old Bay Seasoning? Or try some red chilli flakes, ginger and fresh cilantro for a Thai version. Or omit the herbs and add some curry powder for an Indian flavour. It’s your masterpiece!
For more colour and nutrition, you can add small amounts of different vegetables. Diced red pepper, grated carrot or grated zucchini would work great. Just remember that the more veggies you add, the more moisture you are introducing which can make your tuna cakes mushy.
How Can I Make Them Gluten Free?
Because there is no gluten at all in the cakes themselves, it’s easy! The only part that uses all purpose flour is the dredging before going into the hot oil, and this you can replace with rice flour. There will be little to no difference in the flavour and texture.
These tuna cakes go great with my Restaurant Style Oven Fries! Or serve them with a side of rice, salad and your favourite mayo or aioli. However you dish, I hope you have an easy new meal for your busy weeknight repertoire!
| Prep Time | 20 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
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- 2 Cans (170g each) Tuna or salmon Drained
- 1 170g Potato Boiled and peeled; 2 if you want more cakes
- 1/2 Cup onion Chopped
- 1 Tablespoon Fresh parsley Chopped
- 2 Teaspoons Fresh dill Chopped (optional)
- 2 Teaspoons Lemon juice
- 3/4 Teaspoon salt
- 1/2 Teaspoon pepper
- 1/4 Cup flour
- 1/4 Teaspoon salt
- Pinch pepper
Ingredients
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- In a bowl combine tuna and boiled potato. Mash potato with a fork into the tuna so it becomes well incorporated.
- Add onion, parsley, dill, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. In a shallow dish mix together the flour, 1/4 teaspoon salt and pinch of pepper. Set aside.
- Heat 1/4 inch oil in a non stick skillet over medium heat. Dredge the tuna cakes in the seasoned flour and add to hot oil. Cook for 4-6 minutes on each side until golden brown. Serve immediately with mayonnaise or sauce of your choice.