These tuna potato patties or tuna fish cakes take the classic tuna patties to the next level. The potato adds a nice texture and volume. The recipe is simple, easy, and ready in less than 20 minutes. Serve them as appetizers and sides or in sandwiches and wraps. They also make perfect lunch box meals too
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Do your kids eat tuna? My kids love tuna and they can eat tuna with a spoon out of the can with a slice of bread. And, they love my tuna patties now. And yet, I must admit that when they were kids it took them a while to enjoy tuna or any other fish. Not anymore. Now they love tuna and they love my fish cakes, and especially these with potato.
Seems like this is a very common recipe and one that almost all moms make. I remember my mom would use the leftover mashed potatoes to make these patties. However, I almost never have mashed potatoes leftover. That's because Ziv and Aadi love mashed potatoes very much. Therefore, I prefer to grate my potato into the tuna. And while it takes two to three minutes to cook, it does give a nice texture to the potato patties.
Ingredient and substitutes
- Tuna - you can use any brand you like. I usually love tuna in olive oil since I find it's less fishy. but you can definitely use tuna in water.
- Potato - I like to grate fresh potatoes in mine. I like the added texture it gives the patties. And yet, if you have an already cooked mashed potato on hand, go ahead and use that instead. Since the whole purpose of this dish is to make something quick and easy.
- Onion and garlic - today, I am using fresh sauteed but you can also use 1 tsp onion powder and ¼ tsp garlic powder
- Fresh herbs - We are a cilantro-loving family but parsley works just as well.
- Paprika - If you like a little spicy kick you will enjoy some spicy paprika in there. I usually omit the paprika because my kids don't care much for spicy tuna fish cakes.
- Canola oil - Cooking oil works well when you want to cook on medium-high. You can also use olive oil. And yet, olive oil is best used for medium cooking.
- Eggs - Technically you can make these eggless. Just omit the egg and you should still be able to form the patties.
Step by step instructions
- If using fresh, saute the chopped onions and garlic in a frying pan on medium heat with a tsp of olive oil until onions are translucent. Set aside (You can also use onion and garlic powder)
- Drain the can of tuna in a colander. Shred the tuna flakes well so there are no lumps. Set aside
- Grate the potato and squeeze out any excess moisture. Do this just when you are ready to assemble to prevent the potatoes from getting oxidized.
- In a mixing bowl, combine the tuna along with potato, onion, garlic, herbs, spices, seasoning, and eggs.
- Divide the mixture into 6 medium or 8 small patties.
- Add oil or butter to a frying pan or cast-iron skillet on medium heat.
- Cook the patties for 3 to 4 minutes on each side until lightly golden. If necessary drizzle some more olive oil.
- Serve hot with ketchup, mayonnaise, or tartar sauce
Frequently asked questions
These tuna patties will keep in the fridge for 3 to 4 days. You can keep them in the freezer for up to 3 months.
Yes. I like to place them in the microwave for just 30 seconds so they are heated thru. Then, I lightly heat them in the skillet so the excess moisture on the outside gets evaporated and they become crisp, not soggy.
Yes, you can make tuna fish cakes without any veggies inside as I have done in my recipe tuna patties.
Yes, salmon would work just as well in these fish cakes instead of tuna.
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Printable Recipe
Tuna Potato Patties
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Ingredients
- 2 cans (340 g) Tuna 5 to 6 oz each, drained
- ½ cup Onion chopped, (or 1 tsp onion powder)
- ½ tsp Garlic clove minced, (or ¼ tsp garlic powder)
- 2 tbsp Flour
- 1 Egg beaten
- 1 cup Potato grated
- 1 tbsp Parsley or cilantro chopped finely
- ¼ tsp Paprika optional
- ¼ tsp Salt
- ½ tsp Pepper
For frying
- 2 tbsp Oil (or butter)
Instructions
- If using fresh, saute the chopped onions and garlic in a frying pan on medium heat with a tsp of olive oil until onions are translucent. Set aside (You can also use onion and garlic powder)
- Drain the can of tuna in a colander. Shred the tuna flakes well so there are no lumps. Set aside
- Grate the potato and squeeze out any excess moisture. Do this just when you are ready to assemble to prevent the potatoes from getting oxidized.
- In a mixing bowl, combine the tuna along with potato, onion, garlic, herbs, spices, seasoning, and eggs.
- Divide the mixture into 6 medium or 8 small patties.
- Add oil or butter to a frying pan or cast-iron skillet on medium heat.
- Cook the patties for 3 to 4 minutes on each side until lightly golden. If necessary drizzle some more olive oil.
- Serve hot with ketchup, mayonnaise, or tartar sauce
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Valerie
My youngest son absolutely loves tuna fish (although not out of the can, he needs mayo). this is a really creative way to serve this instead of a sandwich.
Veena Azmanov
Thanks, Valerie. Yes, my kids love plain tuna.. right out of the jar.
Marisa Franca
I've never made tuna patties -- we've made salmon and they were delicious. This would make such a great luncheon dish for Hubby and I. I'm printing out the recipe right now and pinning so I don't lose the recipe.
Veena Azmanov
Tuna is awesome in patties Marisa. You must try. Thanks