Savory Tuna and Potato Cakes #5FIX

I remember being a young, aspiring chef, perpetually short on time and money, but always craving something delicious and satisfying. My culinary school budget didn’t allow for fancy crab cakes, but I yearned for that familiar, comforting flavor. One evening, while experimenting with pantry staples, I stumbled upon a surprisingly delightful combination: tuna and shredded potatoes. With a few simple seasonings, the “poor man’s crab cake” was born, instantly becoming a go-to recipe for late-night cravings and impromptu gatherings. Little did I know, this simple creation would become a timeless favorite, offering a taste of indulgence without breaking the bank.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yields: 8 cakes
• Dietary Type: Pescatarian

Ingredients

• 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
• 2 tablespoons mayonnaise
• 2 teaspoons seafood seasoning
• 2 eggs, beaten
• 1 (12 ounce) can tuna, drained and flaked

Equipment Needed

• Medium bowl
• Broiler pan

Instructions

1. In a medium bowl, gently combine all ingredients: the Simply Potatoes® Shredded Hash Browns, mayonnaise, seafood seasoning, beaten eggs, and drained and flaked tuna. Be careful not to overmix, as this can result in a tough cake. Aim for a uniformly distributed mixture.
2. Shape the mixture into 8 equal-sized patties. Gently form them with your hands, ensuring they hold together well. Aim for a thickness of about ¾ inch.
3. Place the formed patties on a broiler pan. Make sure to distribute them evenly, leaving a bit of space between each cake for even browning.
4. Broil the cakes for approximately 10 minutes, or until they are delicately browned. Keep a close eye on them, as broilers can vary in intensity and the cakes can burn easily. Rotate the pan halfway through the broiling time for even cooking.
5. Remove from the oven and allow to cool slightly before serving.

Expert Tips & Tricks

• Don’t overmix! Overmixing will develop the gluten in the potatoes, leading to a gummy texture. Gently fold the ingredients together until just combined.
• Drain the tuna really well. Excess moisture can prevent the cakes from browning properly and can make them fall apart. Squeeze out as much water as possible.
• Use an ice cream scoop for uniform patties. This will ensure even cooking and a more professional presentation.
• For extra flavor, try adding a tablespoon of finely chopped onion, celery, or bell pepper to the mixture.
• If the mixture is too wet, add a tablespoon of breadcrumbs or all-purpose flour to help bind the ingredients.
• Want to bake instead of broil? Preheat oven to 375°F (190°C). Place the cakes on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown.
• Add a squeeze of lemon juice to brighten the flavors just before serving.
• To prevent sticking, lightly grease the broiler pan with cooking spray before placing the patties.

Serving & Storage Suggestions

Serve these Savory Tuna and Potato Cakes hot, either as a main course or a satisfying appetizer. They pair beautifully with a dollop of tartar sauce, a squeeze of lemon, or a drizzle of sriracha mayo for a spicy kick.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently pan-fry them in a little oil until warmed through and slightly crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also microwave them, but be aware that they may lose some of their crispness.

Freezing is not recommended as the texture of the potatoes can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	186.8 kcal	N/A
Calories from Fat	81 g	43%
Total Fat	9 g	13%
Saturated Fat	2.2 g	11%
Cholesterol	127.2 mg	42%
Sodium	120.9 mg	5%
Total Carbohydrate	1.9 g	0%
Dietary Fiber	0 g	0%
Sugars	0.6 g	2%
Protein	23 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Tuna Cakes: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a spicy kick.
• Herbed Tuna Cakes: Incorporate fresh herbs like dill, parsley, or chives for a more aromatic flavor.
• Vegetarian Option: Substitute the tuna with canned chickpeas or white beans, mashed until slightly chunky.
• Gluten-Free: Ensure your seafood seasoning is gluten-free. All other ingredients are naturally gluten-free.
• Dairy-Free: Use a dairy-free mayonnaise alternative.
• Deluxe Tuna Cakes: Mix in some chopped cooked shrimp or imitation crab meat for a more luxurious experience.

FAQs (Frequently Asked Questions)

Q: Can I use fresh potatoes instead of frozen shredded hash browns?
A: Yes, you can! Just make sure to shred the potatoes finely and squeeze out as much excess moisture as possible.

Q: Can I make these ahead of time?
A: Absolutely. Shape the patties and store them in the refrigerator, covered, for up to 24 hours before cooking.

Q: My tuna cakes are falling apart. What am I doing wrong?
A: This is likely due to too much moisture. Make sure to drain the tuna thoroughly and avoid overmixing the ingredients. Adding a tablespoon of breadcrumbs can also help.

Q: Can I grill these tuna cakes?
A: Yes, you can grill them! Preheat your grill to medium heat, lightly oil the grates, and cook the cakes for about 4-5 minutes per side, or until golden brown and cooked through. Be very careful when flipping them as they can be delicate.

Q: What kind of seafood seasoning should I use?
A: Any commercially available seafood seasoning will work. Old Bay seasoning is a popular and flavorful choice.

Final Thoughts

These Savory Tuna and Potato Cakes are a testament to the fact that delicious and satisfying meals don’t have to be complicated or expensive. I encourage you to give this recipe a try and experience the delightful combination of flavors and textures for yourself. Whether you’re looking for a quick weeknight dinner, a budget-friendly appetizer, or simply a comforting dish that reminds you of home, these tuna cakes are sure to please. Feel free to experiment with variations and share your feedback – I’d love to hear how you make this recipe your own! Perhaps serve them with a crisp green salad and a chilled glass of white wine for a complete and satisfying meal. Happy cooking!