Potato & Tuna Fritters with Greek Yogurt Sauce

These Potato & Tuna Fritters combine mashed potatoes and flaky tuna with onion, carrot, and green onion for a satisfying, pan‑fried patty that’s crisp on the outside and tender inside. A hint of cheese binds the fritter and adds richness, while a simple flour and egg mixture keeps the texture light. Paired with a bright Greek yogurt sauce studded with garlic and parsley, each bite is a perfect balance of savory, creamy, and refreshing. Ready in under 40 minutes, these fritters make an ideal appetizer, snack, or weeknight dinner when served alongside a crisp salad.

Preparation, Cook, and Total Times

• Prep Time: 15 minutes (boiling, mashing, and mixing)

• Cook Time: 12 minutes (frying in batches)

• Total Time: 27 minutes

YIELD

Makes 10–12 fritters (serves 4 as a main or 6–8 as an appetizer)

CUISINE

Modern fusion—drawing on Eastern European potato pancakes and Mediterranean tuna dishes.

A Full List of Ingredients

For the Fritters:

• 500 g (about 1 lb) potatoes, peeled and diced

• 1 can (≈150–180 g) tuna in water or oil, drained

• 1 onion, finely chopped

• 1 carrot, peeled and grated

• 2–3 stalks green onion, thinly sliced

• 1 large egg, beaten

• 100 g (about 1 cup) cheddar or similar cheese, grated

• 4 Tbsp all‑purpose flour

• Salt and freshly ground black pepper, to taste

• Vegetable oil, for frying

For the Greek Yogurt Sauce:

• 3 Tbsp Greek yogurt

• 1 garlic clove, minced

• 1 Tbsp fresh parsley, chopped

• Salt and black pepper, to taste

Step‑by‑Step Cooking Directions

1. Boil and Mash Potatoes

   • Place diced potatoes in a saucepan and cover with cold water. Season with a pinch of salt.

   • Bring to a boil, then simmer until tender (10–12 minutes). Drain thoroughly and return to the hot pan.

   • Mash until smooth, then let cool slightly.

2. Mix the Fritter Batter

   • In a large bowl, combine the mashed potatoes with drained tuna, chopped onion, grated carrot, and green onions.

   • Stir in the beaten egg, grated cheese, and flour. Season generously with salt and pepper.

   • Mix until a soft, cohesive dough forms. If too wet, add an extra tablespoon of flour.

3. Shape and Fry

   • Heat enough vegetable oil in a large nonstick skillet to coat the bottom, over medium heat.

   • Scoop heaping tablespoons of the mixture and gently shape into patties about 1 cm thick.

   • Fry 3–4 minutes per side until golden brown and crispy. Work in batches to avoid crowding.

   • Transfer cooked fritters to a paper‑lined plate to drain excess oil.

4. Prepare the Greek Yogurt Sauce

   • In a small bowl, whisk together Greek yogurt, minced garlic, chopped parsley, salt, and pepper until smooth.

   • Adjust seasoning to taste and refrigerate until ready to serve.

5. Serve

   • Arrange the warm fritters on a platter and serve with small bowls of the yogurt sauce for dipping.

Nutritional Information (per fritter without sauce; approximate)

• Calories: 95 kcal

• Fat: 4 g

• Carbohydrates: 9 g

• Protein: 4 g

• Sodium: 150 mg

Serving Suggestions

• Serve alongside a crisp cucumber and tomato salad.

• Offer extra lemon wedges for squeezing over the fritters.

• Accompany with a simple mixed‑green salad dressed in olive oil and vinegar.

Cooking Tips

• Dry the Potatoes Well: Drain and mash while still hot to evaporate excess moisture.

• Oil Temperature: Test with a pinch of batter—it should sizzle gently but not smoke.

• Uniform Size: Use a cookie scoop for even fritters that cook uniformly.

• Keep Warm: Place cooked fritters on a baking sheet in a 100 °C oven if cooking in multiple batches.

Common Mistakes to Avoid

• Overcrowding the Pan: Fritters steam rather than crisp if crowded—fry in batches.

• Undersalting: Season each layer (potato, tuna, sauce) to ensure balanced flavor.

• Skipping Rest: Let the batter rest 5 minutes before frying to hydrate the flour.

Variations to Try

• Spicy Kick: Add ½ tsp chili flakes or chopped jalapeño to the batter.

• Herb Infusion: Stir in chopped dill or chives with the potato mixture.

• Vegetarian Version: Omit tuna and add 100 g cooked chickpeas or crumbled tofu.

• Cheese Swap: Use feta or Parmesan for a different flavor profile.

Similar Recipes to Try

• Classic Potato Latkes with Sour Cream

• Zucchini & Corn Fritters with Herb Dip

• Chickpea & Spinach Pancakes with Tzatziki

• Salmon Fish Cakes with Dill Sauce

Ingredient Spotlight

Tuna: A lean, protein‑rich fish that flakes easily and infuses the fritters with ocean‑fresh flavor. Choose sustainably caught tuna when possible.

Conclusion

These Potato & Tuna Fritters with Greek Yogurt Sauce are a quick, flavorful way to turn simple ingredients into a crowd‑pleasing dish. Crispy on the outside, tender within, and perfectly complemented by the tangy sauce, they’re sure to become a regular feature in your meal rotation.

Frequently Asked Questions

1. Can I bake these instead of frying?

   • Yes—place patties on a greased tray and bake at 200 °C for 15–18 minutes, flipping halfway.

2. How do I keep fritters from falling apart?

   • Ensure the potato is well‑mashed and batter holds together; add a bit more flour if needed.

3. Can I make the batter ahead?

   • Assemble the mixture and refrigerate up to 2 hours before frying.

4. Is this recipe gluten‑free?

   • Substitute flour with a gluten‑free blend or rice flour.

5. How do I reheat leftovers?

   • Rewarm in a 180 °C oven for 5–7 minutes to restore crispness.

6. Can I freeze uncooked fritters?

   • Freeze shaped patties on a tray, then transfer to a bag; fry from frozen, adding 1 minute per side.

7. What oil is best for frying?

   • Neutral oils like canola or sunflower oil work well.

8. Can I use fresh garlic in the batter?

   • Yes—add 1 clove minced garlic for more aromatic fritters.

9. My fritters are too oily—what went wrong?

   • Oil was too cool; ensure it’s hot enough before adding batter.

10. How can I lower calories?

• Pan‑fry in minimal oil or bake; reduce cheese or use low‑fat cheese.