Mini Tuna Potato Cakes

Ingredients

• •1 lb russet potatoes, peeled and cubed
• •2 cans (5 oz each) canned tuna, well drained
• •1 egg
• •3 green onions, thinly sliced
• •1 tbsp Dijon mustard
• •1 tbsp fresh lemon juice
• •2 tbsp cornstarch
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp olive oil

Directions

1. 1Boil potatoes in salted water until tender, about 12 minutes, then drain and mash until smooth.
2. 2Cool the potatoes briefly, then fold in tuna, egg, green onions, mustard, lemon juice, cornstarch, salt, and pepper.
3. 3Shape the mixture into twelve small patties and chill them 5 minutes while the skillet heats.
4. 4Heat olive oil over medium heat and add the patties in one layer.
5. 5Cook 3–4 minutes per side until golden and firm enough to lift cleanly.
6. 6Cool completely before packing with vegetables or fruit.

💡 Drain the tuna very thoroughly; excess canning liquid makes the small cakes soft and difficult to flip.

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