Tuna Cakes With Mashed Potatoes
Ingredients:
For the tuna cakes: 2 (6-ounce) cans of tuna, drained, 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/4 cup of minced onion, 1/4 cup of minced celery, 2 tablespoons of minced fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground black pepper, 2 tablespoons of olive oil, 1/4 cup of all-purpose flour, 2 large eggs.
For the mashed potatoes: 2 large potatoes, peeled, 1/2 cup of chicken broth, 1/4 cup of butter, 1/2 cup of heavy cream, 1/4 teaspoon of garlic powder, 1/4 teaspoon of ground black pepper, 1 tablespoon of fresh chopped parsley.
Instructions:
To make the tuna cakes: In a large bowl, combine the drained tuna, mayonnaise, Dijon mustard, minced onion, minced celery, minced fresh parsley, garlic powder, and ground black pepper. Mix together until all ingredients are evenly distributed. Form the mixture into 8 patties, about 2-inches wide. Heat the olive oil in a large skillet over medium-high heat. Lightly coat each patty with the all-purpose flour. In a shallow bowl, whisk together the eggs. Dip each patty into the egg mixture, then add to the skillet. Cook for 3 minutes per side, until the patties are golden brown and cooked through. Transfer the cooked patties to a plate and keep warm.
To make the mashed potatoes: Place the peeled potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes and return them to the pot. Add the chicken broth, butter, heavy cream, garlic powder, and ground black pepper. Mash the potatoes with a potato masher or hand mixer until creamy and smooth. Stir in the fresh chopped parsley. Serve the mashed potatoes with the tuna cakes.
Nutrition:
This recipe yields 4 servings. Each serving contains 264 calories, 13g of fat, 24g of protein, 13g of carbohydrates, 2g of fiber, and 9g of sugar. This recipe is a good source of Vitamin A, Vitamin B-6, Vitamin C, Iron, Potassium, Magnesium, Zinc, and Calcium.
Tips and Variations:
For a healthier version of this recipe, use low-fat mayonnaise and fat-free milk instead of heavy cream. You can also substitute the eggs with egg whites or a vegan egg substitute. For a gluten-free version, use gluten-free flour instead of all-purpose flour.
You can also add other ingredients to the tuna cakes such as diced bell peppers, diced jalapenos, or diced olives. You can also add other herbs and spices to the mashed potatoes such as chives, thyme, or oregano. To add more flavor to the mashed potatoes, try adding grated cheese or sour cream.
Serving Suggestions:
These tuna cakes with mashed potatoes are delicious served with a side of steamed vegetables or a green salad. You can also serve them as a main dish with a side of roasted potatoes or grilled vegetables. They also make a great appetizer served with a dipping sauce.
Conclusion:
These tuna cakes with mashed potatoes make a delicious and nutritious meal that is sure to please the whole family. The recipe is easy to make and can be adapted to suit your tastes. It's a great way to use up leftover tuna and mashed potatoes, and it's sure to become a favorite in your household. Enjoy!
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