These savory tuna potato fritters bring together humble pantry staples—fluffy mashed potatoes and canned tuna—in a fun, hand‑held form that appeals to both kids and adults alike. Originating as a riff on classic potato cakes, this version incorporates briny tuna for a boost of protein and umami, then transforms the mixture into golden, crispy patties fried to perfection. A touch of dill and garlic infuses the cakes with bright, aromatic notes, while a creamy cucumber garlic sauce adds a refreshing contrast. Whether served as an appetizer, a light lunch, or a family‑friendly dinner, these fritters strike a satisfying balance between comfort food and healthy ingredients, showcasing how a few simple components can elevate mealtime.
Preparation and Cook Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield
Makes 12–14 medium‑sized fritters, serving 4–6 as a main course or 8–10 as an appetizer.
Cuisine
Modern European comfort cuisine with Mediterranean influences.
Ingredients
For the Fritters
• 3 medium potatoes (about 600 g), peeled and cut into chunks
• 1 (185 g) can tuna in oil, drained and flaked
• 1 large egg, beaten
• 1 tsp salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 Tbsp chopped fresh dill (or 1 tsp dried dill)
• 3 Tbsp all‑purpose flour, plus more for dusting
• 3 Tbsp cream (optional, for extra richness)
• Vegetable oil, for shallow frying
For the Creamy Cucumber Garlic Sauce
• 1 small cucumber (about 100 g), peeled, seeded, and finely diced
• 2 cloves garlic, minced
• 3 Tbsp mayonnaise
• 3 Tbsp sour cream or Greek yogurt
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp chopped fresh parsley or dill (optional, for garnish)
Directions
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Place the peeled, chopped potatoes in a large saucepan and cover with cold water. Add 2 tsp salt and bring to a boil over medium‑high heat. Reduce the heat to maintain a gentle boil and cook until the potatoes are fork‑tender, about 12–15 minutes. Drain well and return the potatoes to the hot pan for one minute to allow residual steam to dry them further.
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Mash the potatoes thoroughly using a potato masher or fork until mostly smooth, leaving just a few small lumps for texture. Transfer the mashed potatoes to a large mixing bowl.
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Add the flaked, drained tuna to the mashed potatoes, breaking up any large chunks so it disperses evenly. Stir in the beaten egg, ½ tsp salt, ½ tsp black pepper, and chopped dill. If you prefer a richer, more tender texture, fold in 3 Tbsp cream at this stage.
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Add 3 Tbsp flour to the potato‑tuna mixture and stir until a soft, slightly sticky dough forms. If the mixture feels too loose to shape, add additional flour by the teaspoon until it holds together. Taste and adjust seasoning as needed.
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Divide the mixture into 12–14 equal portions. Dust your hands lightly with flour, then shape each portion into a compact patty about 2 cm thick and 7 cm in diameter. Place the formed fritters on a lightly floured tray, spacing them apart.
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In a large skillet, heat about 5 mm of vegetable oil over medium heat. To test if the oil is ready, drop a pinch of flour into the pan—it should sizzle gently. Carefully add the fritters, working in batches if necessary to avoid overcrowding.
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Fry each side for 2–3 minutes, until a deep golden‑brown crust forms. Adjust the heat as needed; if the fritters brown too quickly, reduce the heat slightly to ensure they cook through without burning. Transfer cooked fritters to a paper‑lined plate to drain excess oil.
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While the fritters rest, prepare the sauce. In a small bowl, combine diced cucumber, minced garlic, mayonnaise, sour cream or Greek yogurt, ½ tsp salt, and ¼ tsp black pepper. Stir until smooth, then taste and adjust seasoning. If desired, fold in a tablespoon of chopped fresh parsley or dill for extra herbaceous flavor. Keep the sauce chilled until ready to serve.
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Arrange the warm fritters on a platter alongside a bowl of creamy cucumber garlic sauce. Garnish with a sprinkle of fresh dill or parsley and serve immediately.
Nutritional Information (per fritter, without sauce)
Calories: 120 kcal
Protein: 6 g
Carbohydrates: 12 g
Fat: 5 g
Fiber: 1 g
Sodium: 380 mg
Nutritional values will vary based on exact ingredient brands and frying oil absorption.
Origin and Popularity
Potato cakes and fritters span many culinary traditions—from Eastern European draniki and Jewish potato latkes to British fish cakes and Greek kolokythokeftedes (zucchini fritters). Incorporating tuna into mashed potato cakes likely evolved as a practical way to combine pantry proteins with inexpensive staples. In Mediterranean regions, tuna and dill often partner beautifully, making this recipe a natural variation on timeless comfort‑food themes. Over recent decades, home cooks and bloggers have reimagined these classics, adding creative sauces and flavor twists to suit modern palates and dietary preferences.
Reasons to Love It
These tuna potato fritters are beloved for their simplicity, crowd‑pleasing flavor, and versatility. They can be prepared ahead of time, frozen, and quickly pan‑fried for a last‑minute snack or meal. The crisp exterior and tender interior deliver delightful textural contrast, while the bright dill and creamy cucumber sauce elevate the dish with freshness. They work equally well as appetizers at casual parties or as the star of a weeknight dinner paired with a green salad.
Health Benefits
Potatoes are a nutrient‑rich carbohydrate source, providing vitamin C, potassium, and fiber. Tuna contributes lean protein and heart‑healthy omega‑3 fatty acids, which support cardiovascular health. Dill and garlic offer antioxidant and anti‑inflammatory properties, while the cucumber sauce adds hydration and additional vitamins. By shallow frying rather than deep frying, and by using a yogurt‑based sauce if preferred, this dish balances indulgence with nutrition.
Serving Suggestions
Serve these fritters warm as an appetizer alongside crudités or pita bread. For a light lunch, stack two fritters with a dollop of sauce and crisp lettuce on a whole‑grain bun to create a portable sandwich. They also pair beautifully with a simple tomato‑cucumber salad dressed in olive oil and lemon. For brunch, offer alongside poached eggs and avocado slices, letting guests customize their plates.
Cooking Tips
Ensure the mashed potatoes are dry before combining with tuna; excess moisture will make the mixture too loose. Taste the dough before shaping and adjust salt, pepper, or dill as desired. Keep shaped fritters chilled briefly on a tray while heating the oil to help them firm up and hold their shape. Use a nonstick or well‑seasoned skillet to prevent sticking and ensure easy flipping. Drain on paper towels but serve the fritters promptly to retain maximum crispness.
Variations
• Cheesy Upgrade: Stir 50 g grated cheddar or feta into the potato mixture for a gooey, tangy twist.
• Spicy Kick: Add ¼ tsp cayenne or a handful of finely chopped jalapeños to the dough.
• Herb Swap: Replace dill with chives, parsley, or tarragon for different herb accents.
• Vegan Option: Use a flaxseed egg replacement and vegan “tuna” alternatives (such as mashed chickpeas with seaweed flakes) and shallow‑fry in plant oil.
• Baked Version: Place shaped fritters on a parchment‑lined baking sheet, brush lightly with oil, and bake at 200 °C for 20 minutes, flipping halfway through.
Conclusion
Tuna Potato Fritters with Creamy Cucumber Garlic Sauce offer a perfect balance of convenience, flavor, and comfort. With minimal prep and ingredients commonly found in any kitchen, this recipe transforms pantry basics into a dish that feels special. The combination of tender, slightly herbed potato cakes and a cool, tangy sauce makes for a versatile meal option suitable for all occasions—from casual weeknights to festive gatherings. Once you master the basic technique, feel free to experiment with cheeses, spices, and sauces to make this recipe your own signature creation.
Frequently Asked Questions
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Can I use sweet potatoes instead of regular potatoes? Yes—substitute sweet potatoes for a naturally sweeter flavor and a boost of beta‑carotene. Adjust seasoning as needed.
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How do I prevent the fritters from falling apart? Ensure the potato mixture is well‑bound by the egg and flour—if needed, add an extra tablespoon of flour. Chill the shaped fritters briefly before frying.
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Can I freeze these fritters? Yes—freeze in a single layer until firm, then transfer to freezer bags. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
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What oil is best for frying? Use a neutral‑flavored oil with a high smoke point, such as canola, vegetable, or sunflower oil.
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How can I make the sauce vegan? Substitute mayonnaise with vegan mayo and sour cream with dairy‑free yogurt.
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Can I prepare the sauce ahead? Absolutely—make the sauce up to two days in advance and refrigerate. Stir before serving.
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What can I serve with leftover fritters? Chop and toss into salads, or top with a fried egg for breakfast.
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Why are my fritters soggy in the middle? Likely from excess moisture—make sure to drain the tuna thoroughly and fully dry the cooked potatoes before mashing.
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How do I reheat leftovers to retain crispness? Reheat in a hot skillet or under the broiler for a few minutes rather than in the microwave.
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Can I make these gluten‑free? Use a gluten‑free flour blend instead of all‑purpose flour and ensure your mayonnaise or yogurt is certified gluten‑free.