Pennsylvania Dutch: Tuna Cakes
Ingredients
- 2 cups mashed potatoes
- 1 teaspoon dried onion flakes
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 1½ teaspoons lemon juice
- 2 (6.5-ounce) cans tuna fish packed in water
- ½ cup breadcrumbs, plus more as needed
- Milk, as needed
- Vegetable oil, as needed
Instructions
- In a large bowl, mix together the mashed potatoes, onion flakes, salt, mustard powder, lemon juice, tuna, and ½ cup of the breadcrumbs. If the mixture seems dry, mix in a little milk, 1 tablespoon at a time, until it reaches the right consistency. Form the mixture into 6 cakes. Coat the cakes in the remaining breadcrumbs.
- Set a large skillet over medium-high heat and film it with oil. When the oil begins to shimmer, place the tuna cakes in the skillet. Cook for 2 to 4 minutes, until the bottoms of the cakes are browned, then flip and cook for another 2 to 4 minutes. Remove the cakes from the skillet.
