Crispy tuna, caper and potato cakes
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Mowie Kay
Crispy tuna, caper and potato cakes
Tinned tuna isn’t just for sandwiches. Mix it with potatoes, mayo, capers and eggs to create these tasty morsels, served with a spicy sauce
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
740Kcal
Fat
49gr
Saturates
7gr
Carbs
39gr
Sugars
5gr
Fibre
4gr
Protein
34gr
Salt
2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- ½ onion, grated
- 1 large potato, grated
- 2 x 120g tins tuna (in brine, oil, or water), drained
- 2 tbsp mayonnaise
- 1 tbsp capers, roughly chopped
- 2 medium eggs, beaten
- 30g breadcrumbs
- 100ml vegetable oil, to fry
To serve
- 2 tbsp soured cream
- 2 tsp hot sauce (optional)
- ¼ onion, thinly sliced
- ½ x 150g bag mixed salad leaves
- ½ x 20g pack dill, leaves picked, or ½ tsp dried dill (optional)
- 1 tbsp olive oil
- 1 tbsp cider vinegar (or any vinegar)
Step by step
- Put the grated onion and potato on a clean tea towel and squeeze over the sink to remove all excess water, then add to a bowl. Add the drained tuna, mayonnaise, capers, eggs, breadcrumbs and seasoning. (If you don’t have breadcrumbs, try crushing up some crackers or crisps). Mix until just combined.
- Shape into 6-8 patties depending on how thick or thin you’d like them. Transfer to a tray or plate lined with baking paper, then pop into the fridge for 20 minutes to firm up. Meanwhile, mix the soured cream with whatever hot sauce you have on hand, if using, and a pinch of salt. (If you don’t like hot sauce, use your favourite condiment.)
- Heat the vegetable oil in a non-stick frying pan over a medium heat until the oil shimmers. Carefully add the patties and cook for 2-3 minutes per side or until golden and crispy. Once cooked on both sides, transfer to a wire rack and finish with a sprinkle of salt.
- Toss together the thinly sliced onion, salad leaves, dill (if using), olive oil and vinegar and season with salt and pepper. Divide the patties between plates and serve with some salad and the soured cream sauce.
