These Tuna Potato Cakes with Creamy Dill Cucumber Sauce are the perfect marriage of pantry staples and fresh flavor. Combining flaky canned tuna with tender potatoes, vibrant spring onions, grated Parmesan, and a hint of black pepper, these savory cakes are crisp on the outside and soft, flavorful on the inside. Served with a refreshing dill and cucumber sour cream sauce, they’re a versatile dish that can be enjoyed as a light lunch, appetizer, or satisfying dinner.
These cakes are quick to make, packed with protein, and naturally gluten-free if you swap the flour for a gluten-free version. Perfect for meal prepping, budget-friendly cooking, or using up leftover mashed potatoes, this recipe offers maximum flavor with minimal effort.
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10–12 cakes
Cuisine: European-inspired comfort food
Ingredients
For the Potato Tuna Cakes
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3 medium potatoes (about 600 g)
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Water, for boiling
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1 can of canned tuna (about 140–160 g), drained
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1 spring onion bunch, finely chopped
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1 egg
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Salt, to taste
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Black pepper, to taste
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2–3 tablespoons grated Parmesan cheese
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3 tablespoons all-purpose flour (or gluten-free flour)
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Olive oil, for frying
For the Creamy Dill Cucumber Sauce
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3 tablespoons sour cream
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1 small cucumber, grated and lightly squeezed
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A handful of fresh dill, finely chopped
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Salt, to taste
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Optional: 1 clove garlic, minced
Step-by-Step Directions
1. Prepare the Potatoes
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Peel and cube the potatoes.
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Place them in a pot of cold water with a pinch of salt.
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Bring to a boil and cook until fork-tender, about 10–12 minutes.
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Drain the potatoes and allow them to cool slightly.
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Mash until smooth and set aside.
2. Mix the Tuna Cake Batter
6. Drain the liquid from the canned tuna and flake it with a fork.
7. Add the tuna to the mashed potatoes.
8. Stir in chopped spring onions, the egg, salt, pepper, and grated Parmesan cheese.
9. Mix well until fully incorporated.
10. Add the flour, starting with 3 tablespoons and mixing until the mixture holds together.
3. Shape the Cakes
11. Using your hands or a scoop, form the mixture into patties about 2 inches wide and ½ inch thick.
12. Lightly dust each patty with flour to ensure a crisp crust when frying.
4. Fry the Tuna Potato Cakes
13. Heat a few tablespoons of olive oil in a non-stick pan over medium heat.
14. Add the patties in batches, being careful not to overcrowd the pan.
15. Fry for 3–4 minutes per side, or until golden brown and crispy.
16. Transfer to a paper towel-lined plate to remove excess oil.
5. Prepare the Sauce
17. In a small bowl, combine sour cream, grated cucumber (squeezed to remove excess water), chopped dill, and a pinch of salt.
18. Add a minced garlic clove if desired.
19. Mix well and refrigerate until ready to serve.
6. Serve
20. Serve the warm tuna cakes with a dollop of the creamy dill cucumber sauce.
21. Garnish with extra spring onions or dill if desired.
Nutritional Information (per cake with sauce)
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Calories: ~110
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Protein: 6g
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Carbohydrates: 10g
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Fat: 6g
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Fiber: 1g
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Sodium: 250mg
Origins and Popularity of the Recipe
This dish is a blend of old-world European sensibilities and modern convenience. Canned tuna became widely popular in the 20th century for its affordability and long shelf life. Combining tuna with potatoes is common in many cuisines across Eastern Europe, the Mediterranean, and even Latin America. These potato cakes, similar to “kotlety” or “croquettes,” have a universal appeal because they are adaptable, inexpensive, and delicious.
Over time, variations like this one—with Parmesan cheese, spring onion, and dill—have become favorites in home kitchens across the globe. The inclusion of a yogurt- or sour cream-based sauce with herbs is particularly popular in Eastern European and Scandinavian cooking, offering balance to the richness of fried patties.
Reasons Why You’ll Love This Recipe
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Quick and easy: From stove to table in under 40 minutes.
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Pantry-friendly: Uses ingredients you probably already have.
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Perfect texture: Crispy on the outside, soft on the inside.
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Kid-friendly: Mild flavor with hidden veggies.
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Meal-prep approved: Make a batch ahead and refrigerate or freeze.
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Customizable: Add extra herbs, veggies, or spices.
Health Benefits
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Tuna is high in protein and omega-3 fatty acids, good for heart and brain health.
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Potatoes provide potassium and vitamin C, plus slow-digesting carbohydrates.
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Eggs and Parmesan boost protein and deliver essential amino acids.
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Spring onions and dill support digestion and add antioxidants.
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Cucumber is hydrating and adds a refreshing touch to the sauce.
Serving Suggestions
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Serve as a main dish with a side salad and bread.
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Include in lunchboxes with veggies and a dipping sauce.
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Add to a grain bowl with quinoa, roasted veggies, and hummus.
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Serve as sliders in small buns with lettuce and tomato.
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Cut into quarters for party-style appetizers with toothpicks and dipping cups.
Cooking Tips
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Let the mashed potatoes cool before adding the egg to prevent scrambling.
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Grate the cucumber and let it sit with salt for a few minutes to draw out water. Squeeze well to avoid a watery sauce.
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Make sure the patties are well-chilled or at room temp before frying to help them hold shape.
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Use a non-stick skillet for easier flipping and crisp edges.
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Don’t overcrowd the pan when frying—give each cake enough space.
Variations to Try
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Cheesy Jalapeño Cakes: Add shredded cheddar and a pinch of chopped jalapeño.
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Lemon-Herb Cakes: Add lemon zest and parsley for a zesty twist.
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Spicy Tuna Cakes: Mix in red chili flakes or a touch of sriracha.
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Mediterranean Style: Add chopped olives, feta, and oregano to the batter.
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Low-carb version: Replace potatoes with mashed cauliflower.
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Asian Inspired: Use soy sauce, ginger, and green onion, and serve with sesame dipping sauce.
Conclusion
These Tuna Potato Cakes with Creamy Dill Cucumber Sauce are the kind of dish that feels both comforting and gourmet. They offer rich flavor, great texture, and are surprisingly filling without being heavy. Whether you’re looking for a weeknight dinner idea, a way to use up pantry staples, or a snack to impress guests, this recipe checks all the boxes.
Simple, nourishing, and adaptable—these patties will win over even the pickiest eaters and keep you coming back for more. They’re freezer-friendly, budget-conscious, and endlessly customizable, making them a new go-to recipe for any season.
10 Frequently Asked Questions
1. Can I use fresh tuna instead of canned?
Yes, cook and flake fresh tuna before adding. However, canned tuna is easier and more cost-effective for this recipe.
2. Can I make this recipe gluten-free?
Yes! Simply use gluten-free flour like rice flour or almond flour for binding.
3. Can I bake these instead of frying?
Absolutely. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway through, for a lower-fat option.
4. What can I use instead of sour cream for the sauce?
Try Greek yogurt, crème fraîche, or a plant-based alternative for a lighter or dairy-free version.
5. Can I freeze the uncooked patties?
Yes. Freeze them on a tray until solid, then store in a zip-top bag. Thaw before frying or bake from frozen.
6. Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but if using thin-skinned potatoes, it’s optional.
7. What kind of tuna is best for this recipe?
Use chunk light or solid white tuna in water for best results. Tuna in oil may require draining more thoroughly.
8. Can I add other vegetables to the mixture?
Yes! Finely grated zucchini (squeezed dry), corn, or peas work well.
9. Are these suitable for toddlers or children?
Yes. Omit any strong spices or garlic if needed. They’re a great finger food for kids.
10. How long will the sauce last in the fridge?
The sauce can be stored in a sealed container in the refrigerator for up to 3 days.