lunch · dinner · American
Lemon Tuna & Potato Cakes
Crisp skillet cakes made from canned tuna, potato, scallions, and lemon.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 lb potato, peeled and cut into 1-inch pieces
- 10 oz tuna, drained
- 2 tbsp cornstarch
- 3 scallion, thinly sliced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ¼ tsp salt
Equipment
Saucepan + Large nonstick skillet
How to make it
- 1
Boil the potato in salted water for 10 to 12 minutes until tender. Drain well and mash until smooth.
- 2
Fold the tuna, cornstarch, scallions, lemon zest, lemon juice, and salt into the potato. Shape into eight compact cakes.
- 3
Heat the oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until browned and hot throughout.
Storage & leftovers
Refrigerate cooked cakes for up to 3 days.
Reheat in a skillet until the centers reach 165°F.
Dietary & allergen notes
Suitable for: gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, pescatarian.
Contains fish. Packaged ingredients can vary, so check labels and cross-contact information.
