Crispy Tuna Potato Cakes

Prep: 10 min, Cook: 20-25 min

Makes 8-10 cakes

Ingredients:

• 2 cans of tuna (5 oz, in water), drained
• 2 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs or crushed cracker crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 egg, beaten
• Salt and pepper to taste (or creole seasoning for spicy version)
• Olive oil for frying

Instructions:

1. Peel the potatoes and cut them into 1 inch chunks. In a medium pot, cover potatoes with 3-4 inches of heavily salted, cold water. Bring to a boil and cook until knife tender, 10-12 minutes. Drain and mash them in a bowl. Set aside to cool slightly.
2. Prepare the Tuna Mixture: In a large mixing bowl, combine the drained tuna, chopped onion, minced garlic, breadcrumbs or cracker crumbs, grated Parmesan cheese, chopped parsley, beaten egg, and seasoning. Mix well until everything is evenly combined.
3. Form the Tuna Potato Cakes: Once the mashed potatoes have cooled down a bit, add them to the tuna mixture. Gently fold everything together until well incorporated.
4. Take a handful of the mixture and shape it into a patty or cake. Repeat until all the mixture is used up. You should get around 8-10 cakes depending on the size.
5. Heat some olive oil in a skillet over medium heat. Once the oil is hot, carefully place the tuna potato cakes in the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to absorb any excess oil.
6. Serve the tuna potato cakes hot with your favorite dipping sauce.