Canned tuna or salmon saves the day with these satisfying fish cakes. One potato is just enough to bind the mixture, but you can add another to stretch them out further.
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.