Tuna Fish Cakes with Herbed Sour Cream
Fresh herbs, flaky tuna, and a swirl of sour cream simple ingredients, unforgettable bite.
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
Tuna Fish Cakes:
- 2 cans tuna in brine or oil (drained well)
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (optional)
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 egg
- ½ cup breadcrumbs (plus extra for coating)
- Salt & black pepper
- Oil for shallow frying
Lemon & Herb Sour Cream:
- 1 cup sour cream
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill or chives
- Zest of ½ lemon
- 1 tbsp lemon juice
- Salt & black pepper
To Serve:
- Lemon wedges
- Extra chopped herbs (optional)
How To Make Tuna Fish Cakes with Herbed Sour Cream
- Prepare the Tuna Mixture: In a large bowl, flake the drained tuna with a fork. Add mashed potatoes, onion, garlic, parsley, dill, lemon zest and juice.
- Stir in the egg and breadcrumbs. Season well with salt and black pepper.
- Mix until combined — the mixture should hold its shape. If too soft, add a little more breadcrumbs.
- Shape & Coat: Form mixture into patties (about palm-sized).
- Lightly coat each patty in extra breadcrumbs for a crisp exterior.
- Chill for 15–20 minutes if time allows — this helps them firm up.
- Cook: Heat oil in a frying pan over medium heat.
- Fry fish cakes for 3–4 minutes per side until golden brown and heated through.
- Drain briefly on paper towel.
- Lemon & Herb Sour Cream Combine sour cream, herbs, lemon zest and lemon juice.
- Season with salt and pepper. Chill until serving.