Crispy Tuna-Stuffed Potato Cakes with Creamy Dill Sauce

Ingredients

• 3 Eggs (large)
• 2 cans Canned tuna in water (5 oz each, drained)
• to taste Salt
• 1 tsp Sweet paprika
• ½ tsp Black pepper (freshly ground)
• 2 tbsp Fresh parsley (finely chopped)
• 2 stalks Spring onions (white and green parts, finely sliced)
• 1 tsp Lemon peel (finely grated zest)
• 2 tbsp Breadcrumbs (plain)
• 5-6 Potatoes (medium‑size, about 1.5 kg total, peeled)
• ½ cup Vegetable oil (for shallow frying)
• 3 tbsp Sour cream
• 1 tbsp Mayonnaise
• 1 tsp French mustard
• 1 Pickled cucumber (small, finely diced)
• 1 tbsp Fresh dill (chopped)
• 1 tbsp Butter (unsalted)
• 100 ml Warm milk (heated to about 40°C)

Instructions

1. Boil the potatoes

   Place peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until the potatoes are fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: Boiling

2. Prepare the tuna filling

   While the potatoes cook, drain the canned tuna. In a mixing bowl combine tuna, eggs, sweet paprika, black pepper, chopped parsley, sliced spring onions, lemon zest, and breadcrumbs. Mix until just combined; avoid over‑mixing.

   Time: PT5M

3. Make the creamy dill sauce

   In a small bowl whisk together sour cream, mayonnaise, French mustard, diced pickled cucumber, chopped dill, and a pinch of salt and pepper. Set aside.

   Time: PT5M

4. Slice and pre‑coat the potatoes

   Drain the boiled potatoes and let them cool for a few minutes. Slice each potato into ½‑cm thick rounds. In a small bowl melt butter with the warm milk, then brush each slice lightly on both sides.

   Time: PT5M

5. Fry the potato slices

   Heat vegetable oil in a skillet over medium‑high heat (≈180°C). Add potato slices in a single layer, cooking 2‑3 minutes per side until golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT10M

   Temperature: 180°C

6. Assemble the dish

   Place a fried potato slice on a serving plate, top with a generous spoonful of the tuna mixture, and drizzle the creamy dill sauce over the top. Garnish with extra dill or a sprinkle of paprika if desired. Repeat for remaining slices.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggs: Egg substitute (e.g., flax egg) for vegans
• Instead of Canned tuna in water: Canned salmon, Canned sardines
• Instead of Salt: Sea salt, Kosher salt
• Instead of Sweet paprika: Smoked paprika, regular paprika
• Instead of Black pepper: White pepper
• Instead of Fresh parsley: Cilantro, chopped basil
• Instead of Spring onions: Leeks, chives
• Instead of Lemon peel: Lemon juice (½ tsp)
• Instead of Breadcrumbs: Panko, crushed crackers
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Vegetable oil: Canola oil, sunflower oil
• Instead of Sour cream: Greek yogurt, crème fraîche
• Instead of Mayonnaise: Vegan mayo, Greek yogurt
• Instead of French mustard: Dijon mustard, yellow mustard
• Instead of Pickled cucumber: Fresh cucumber with a splash of vinegar
• Instead of Fresh dill: Parsley, tarragon
• Instead of Butter: Margarine, olive oil
• Instead of Warm milk: Plant‑based milk (almond, oat)

Equipment Needed

• Large pot
• Colander
• Skillet or frying pan
• Mixing bowl (for tuna filling)
• Mixing bowl (for sauce)
• Whisk or fork
• Chef’s knife
• Cutting board
• Measuring spoons
• Microplane or fine grater (optional)
• Spatula

Critical Steps — Do Not Skip

• Boiling potatoes until fully tender (Step 1).
• Frying potato slices to a golden crisp (Step 5).
• Mixing tuna filling just enough to bind without becoming mushy (Step 2).

Chef Tips from the Video

• For extra flavor, sprinkle a pinch of smoked paprika on the potatoes just before serving.
• A squeeze of fresh lemon juice over the assembled dish brightens the flavors.
• If you like extra crunch, sprinkle panko breadcrumbs on the potato slices before frying.

Troubleshooting

Storage

Refrigerator: Store leftover tuna filling and sauce in airtight containers for up to 2 days.

Freezer: Cooked potato slices can be frozen on a tray, then transferred to a zip‑lock bag for up to 1 month. Re‑heat in a hot oven to regain crispness.

Room temperature: Do not leave assembled dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tuna filling and sauce up to 24 hours ahead; keep refrigerated.
• Boiled potatoes can be cooked a day earlier, cooled, sliced, and stored covered in the fridge.