Hey y’all! Today I’m thrilled to share with you a recipe that will make your taste buds dance with joy: The BEST Tuna & Potato Cakes! These golden, crispy cakes are packed with tender potatoes, flaky albacore tuna, and a harmonious blend of spices and herbs. They’re incredibly easy to make and oh-so-delicious. So, let’s dive right in and whip up these irresistible Tuna & Potato Cakes together!
Let me tell you more about these mouthwatering Tuna & Potato Cakes! These delightful patties are not only incredibly delicious, but they also offer a perfect balance of flavors and textures. Each bite is a delightful combination of creamy mashed potatoes, tender flakes of tuna, and a medley of aromatic spices and herbs.
The star ingredient of these cakes is, of course, the solid white albacore tuna. This premium canned tuna has a mild and delicate flavor that pairs beautifully with the other ingredients. It adds a touch of richness and adds protein to the cakes, making them a satisfying and wholesome meal.
The potatoes play a crucial role in creating the perfect texture for these cakes. The diced potatoes are boiled until fork-tender, then mashed to a smooth consistency. This creamy base provides a soft and velvety interior that contrasts beautifully with the crispy exterior once the cakes are fried to golden perfection.
Now, let’s talk about the spices and herbs that elevate the flavor profile of these Tuna & Potato Cakes. The combination of onion powder, garlic powder, and Cajun seasoning adds a delightful depth of savory and slightly spicy notes. The dried dill lends a hint of freshness and a subtle herbaceous flavor that complements the other ingredients beautifully. The finely chopped green onions and parsley provide a burst of freshness and a pop of color to the patties.
One of the key steps in this recipe is refrigerating the mixture before frying. Chilling the mixture helps it firm up, making it easier to shape the patties and preventing them from falling apart during cooking. It also allows the flavors to meld together, enhancing the taste of the final dish.
When it’s time to fry the patties, it’s important to heat the vegetable oil properly to ensure a crispy and golden exterior. The hot oil creates a beautiful crust while sealing in the moisture, keeping the cakes tender and juicy on the inside.
Preparation:
Gather your ingredients:
– 3 cups of peeled potatoes
– 2 (5 ounce) cans of solid white albacore tuna
– 2 teaspoons of onion powder
– 1 teaspoon of garlic powder
– 1-2 teaspoons of Cajun seasoning (adjust to your spice preference)
– 1/2 teaspoon of dried dill
– 1 stalk of green onions, finely chopped
– 1 teaspoon of parsley, finely chopped
– 1 egg, beaten
– 1 tablespoon of all-purpose flour
– 2 tablespoons of vegetable oil
Dice the potatoes into 1/2 inch pieces, ensuring they are uniform in size for even cooking.
Boiling the Potatoes:
Fill a pot with salted water and bring it to a rolling boil.
Carefully add the diced potatoes to the boiling water and let them cook until fork tender, which usually takes about 15 minutes.
Once the potatoes are cooked, drain them using a colander and set them aside to cool.
Mashing and Mixing:
In a large bowl, mash the cooled potatoes using a potato masher or fork until they are smooth and creamy.
Drain the cans of tuna extremely well to remove excess liquid.
Once the potatoes have cooled completely, add the drained tuna, onion powder, garlic powder, Cajun seasoning, dried dill, finely chopped green onions, and parsley into the bowl.
Mix all the ingredients thoroughly, ensuring that the seasonings are evenly distributed throughout the mixture.
Take a small taste and adjust the seasoning according to your preference. Remember, you can always add more spice if desired!
Binding the Mixture:
Beat the egg in a separate bowl and then add it to the potato and tuna mixture.
Sprinkle the all-purpose flour over the mixture to help bind it together.
Gently fold the ingredients together until everything is well combined, being careful not to overmix.
Chilling and Frying:
Using an ice cream scoop or your hands, portion out the mixture into uniform portions, shaping them into patties or cakes.
Place the formed cakes on a baking sheet or plate and refrigerate them for 10-20 minutes. This step helps the cakes hold their shape while frying.
In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.
Carefully place the chilled cakes into the hot oil and fry them until they turn golden brown on each side, which usually takes around 2-3 minutes per side.
Once cooked, transfer the golden Tuna & Potato Cakes to a paper towel-lined plate to drain any excess oil.
Serving and Enjoying:
Serve your delectable Tuna & Potato Cakes immediately while they’re still warm and crispy. They pair wonderfully with a fresh and vibrant leafy green salad on the side.
Storing Leftovers:
If you happen to have any leftovers (which is rare because they’re so scrumptious!), store them in an airtight container in the refrigerator for up to 3 days
To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10-12 minutes or until warmed through.
Ingredient Substitutions:
Feel free to get creative with your Tuna & Potato Cakes by trying out different ingredients or making substitutions based on your preferences or dietary needs. Here are a few ideas to get you started:
– Potatoes: You can use sweet potatoes instead of regular potatoes for a slightly sweeter twist.
– Tuna: If you’re not a fan of tuna, you can substitute it with cooked and flaked salmon or even canned chicken.
– Seasonings: Experiment with different spices and seasonings to customize the flavor profile. Paprika, cayenne pepper, or Italian seasoning can add a unique twist.
– Herbs: Don’t have dill or parsley on hand? Fresh cilantro or chives would make fantastic alternatives.
– Binding Agent: Instead of all-purpose flour, you can use breadcrumbs or crushed crackers to bind the mixture.
There you have it, folks! The recipe for the BEST Tuna & Potato Cakes. These crispy and flavorful delights are perfect for any occasion, whether it’s a family dinner or a potluck gathering. With their golden exterior, tender potato center, and the delightful burst of flavors, these cakes are sure to impress everyone at the table. So, head to your kitchen, gather the ingredients, and let’s get cooking! Get creative and make these Tuna & Potato Cakes your own!
Love,
B.Coop
The BEST Tuna & Potato Cakes
Ingredients
- 3 cups peeled potatoes
- 2 5 ounce cans solid white albacore tuna
- 2 tsp onion powder
- 1 tsp garlic powder
- 1-2 tsp Cajun seasoning
- 1/2 tsp dried dill
- 1 stalk green onions
- 1 tsp parsley
- 1 egg
- 1 TBS all purpose flour
- 2 TBS vegetable oil
Instructions
-
Dice the potatoes into 1/2 inch pieces
-
Boil the potatoes in salted water until fork tender; about 15 mins.
-
Drain.
-
Mash the potatoes in a bowl; set aside to cool
-
Drain the tuna VERY WELL.
-
Once the potatoes have cooled completely, add the drained tuna, onion powder, garlic powder, Cajun seasoning, dill, green onions, and parsley into the bowl.
-
Mix well.
-
Taste and adjust seasoning as desired.
-
Beat the egg and add it into the bowl along with the flour.
-
Scoop out the mixture using an ice cream scoop and form the patties or cakes.
-
Fold the mixture together to combine.
-
Refrigerate the mix for 10-20 mins.
-
Heat the vegetable oil in a pan.
-
Place the cakes into the pan and fry just until golden brown on each side; about 2-3 minutes per side.
-
Serve with a leafy green salad.
-
Enjoy!
Comments
