Crispy Tuna Potato Cakes

Tinned tuna mixed with mashed potato, lemon and herbs, coated in breadcrumbs and air fried until crisp.

TIME BREAKDOWN
Prep: 25 min
Cook: 14 min
Total: 39 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g floury potatoes, peeled and cut into chunks
  • 2 x 145g tins tuna in spring water, well drained
  • 2 spring onions, finely sliced
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, zested
  • 1 egg, beaten, plus 1 more egg for coating
  • 3 tbsp plain flour
  • 70g dried breadcrumbs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp vegetable oil

Method

  1. Boil the potatoes in salted water for 15 minutes until soft, drain well and mash until smooth. Leave to cool for 10 minutes.

  2. Mix the mash with the tuna, spring onions, parsley, lemon zest, 1 beaten egg, salt and pepper.

  3. Shape into 8 patties about 2cm thick.

  4. Put the flour on one plate, the second beaten egg on another and the breadcrumbs on a third. Coat each cake in the flour, then the egg, then the breadcrumbs.

  5. Preheat the air fryer to 190°C and brush or spray the cakes lightly with the oil.

  6. Cook in two batches for 12 to 14 minutes each, turning halfway, until golden and hot through the middle.

  7. Serve with lemon wedges and a green salad.