Tuna Potato Cakes

Ingredients 6 items

• 2 cans (5 oz each) tuna, drained
• 3 medium potatoes, peeled and boiled (or 1 can of potatoes, drained and mashed)
• 1 egg
• ¼ cup flour
• 3 tablespoons vegetable oil (for frying)
• ½ medium onion, finely diced
• Optional: Salt and pepper to taste, Garlic powder, 2 tablespoons crushed cereal (Chex or corn flakes) for extra crunch

Equipment

• Large pot (for boiling potatoes)
• Skillet or frying pan
• Mixing bowl
• Fork or potato masher
• Spatula

Allergens: Contains Fish (tuna), Eggs, Gluten (flour).

Instructions

1. If using fresh potatoes: Peel and cut into chunks. Boil in a pot of water for 15–20 minutes until a fork slides through easily. Drain and mash until smooth. Let cool for a few minutes.
2. Add the drained tuna, diced onion, egg, and flour to the mashed potatoes. Mix everything together with a fork until evenly combined. Season with salt, pepper, and garlic powder if you have them.
3. Scoop about ¼ cup of the mixture and shape it into a flat patty (like a small hamburger). Repeat until all the mixture is used — you should get about 8 cakes.
4. If you want extra crunch, press each side of the patty into crushed cereal before frying.
5. Heat the vegetable oil in a skillet over medium heat. The oil should shimmer but not smoke.
6. Place the cakes in the skillet. Don't crowd the pan — cook in batches of 3–4 at a time.
7. Cook for 3–4 minutes per side until golden brown. Flip carefully with a spatula.
8. Place finished cakes on a plate. Serve warm.