Spicy Tuna Fish Cakes

Ingredients

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Tuna

  Fish, light, canned in water, drained solids

  12 oz or 340g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Bread crumbs

  Dry, grated, plain

  1 tbsp or 7g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
2. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
3. Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.