Tuna-Potato Pancakes
Crispy tuna-potato pancakes combine flaky tuna with tender potatoes, scallions, and herbs, offering savory bites perfect for brunch or light dinners, served with cool cucumber mayonnaise.
Ingredients
Instructions
- Cover potatoes with salted water and cook until fork-tender but still firm.
- Drain potatoes and let cool; drain and discard water or oil from tuna.
- Grate potatoes coarsely using a grater or food processor.
- Gently mix grated potatoes, tuna, scallions, parsley, egg, salt, and cayenne pepper.
- Form the mixture into 8 pancakes, shaping loosely and flattening slightly.
- Heat enough vegetable oil in a large skillet for shallow frying.
- Add pancakes to the skillet; do not overcrowd.
- Brown pancakes well on one side, then turn with a slotted turner.
- Drain the second side and remove pancakes from oil.
- Drain pancakes on paper towels.
- Serve with Cucumber Mayonnaise.
Tips & Substitutions
For a crispier texture, ensure the potatoes are well-drained and try using a mix of russet and Yukon gold for flavor. If you want to add a twist, consider incorporating finely diced bell peppers or shredded carrots. For a healthier option, you can bake the pancakes instead of frying them. Just spray with a little oil and bake at 400°F until golden brown.
Serving Suggestions
These Tuna-Potato Pancakes are best served warm and can be accompanied by a dollop of Cucumber Mayonnaise for a refreshing contrast. They pair beautifully with a side salad, like the Very Quick Macaroni Salad, or can be enjoyed as a light lunch. For a heartier meal, consider serving them with a side of steamed vegetables.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side or until warmed through and crispy again. Alternatively, you can use an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Potato Pancakes contains roughly 360 calories, with 6g protein, 56g carbohydrates, and 13g fat. It is an excellent source of potassium (24% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Just cook and flake it before mixing it with the other ingredients. It will provide a fresher taste, but make sure it is well-seasoned since canned tuna is typically already flavored.
What can I substitute for scallions?
If you don't have scallions, you can use finely chopped onions or shallots. Green bell peppers or even herbs like dill can also add a nice flavor if you prefer a different taste profile.
Can I make these pancakes gluten-free?
Absolutely! To make these pancakes gluten-free, ensure that your ingredients, particularly any seasonings, are gluten-free. You can also use gluten-free breadcrumbs or oat flour to help bind the mixture if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).