If you have potatoes and canned tuna at home

• Potatoes – As the main ingredient, the potatoes have to be boiled and mashed before being used in the recipe. All varieties of potatoes are suitable for this dish, although when cooked, the white ones have a smoother texture and a delicious, buttery flavour.
• Canned Tuna – I would advise using good quality tuna- I am using tuna from Rio Mare and it makes my recipes improve dramatically. I started using it whilst visiting Italy, and since then this has been my personal favourite.
• Fresh Parsley – Herbs are always best when fresh- that’s why I tend to stock my freezer with bags of chopped parsley. This way the freshness always remains.
• Egg – Free-range or organic eggs would be best.
• Salt and pepper – I recommend freshly grated Himalayan salt, this way you’ll avoid having any other nasty things in your salt. Any type of pepper will work.
• Grated Parmesan – It adds a rich umami flavour due to its savoury, salty, and nutty taste profile, enhancing the overall taste by adding depth.
• Flour – Flour helps the mixture become denser and helps the ingredients stick together. All-purpose, plain or even bread flour would work in this recipe.
• Sunflower Oil – This is my go-to frying oil, due to its neutral taste, which is often used in many kitchens.
• Cucumber – This is used for making the Tzatziki sauce, a classic Greek sauce that perfectly complements these potato cakes. Cucumber brings a cool, refreshing crunch to the overall taste.
• Natural yoghurt – The yoghurt provides a creamy base for the sauce- Greek or natural yoghurt would work for this recipe.

Most of the original ingredients are basic and should be very easy to obtain in case you run out of some of them. For most of my recipes, I include a list with ingredient substitutions and here’s a few for this one:

Potatoes – Replace regular potatoes with sweet potatoes or squash for a sweeter variation with a hint of earthiness. An additional tablespoon or two of flour will enhance the binding and consistency of the potato mixture, as sweet potato and squash lack the starchiness of the potato.

Canned Tuna – To substitute this ingredient, you can incorporate cooked bacon bits, diced ham, crab meat, or smoked salmon for various versions of potato cakes.

Fresh Parsley – Chives are great as well when added to this recipe, bringing a delightful onion-like flavour.

Parmesan – Consider these alternatives for parmesan: Pecorino Romano, Grana Padano, Asiago, Sharp Cheddar or Nutritional yeast, for a dairy-free option.

Flour – Cornstarch can be used as a gluten-free alternative to flour, use the same amount as instructed in the recipe.

Sunflower oil – Use flavoured oils, like garlic-infused or rosemary-infused oil for frying to impart an extra layer of taste. Corn, grapeseed or canola oil could be used to replace sunflower oil as these have the same neutral taste and are suitable for frying without imparting much flavour.

Natural Yogurt – You could use dairy-free alternatives like coconut or almond-based yoghurts, as they have the same consistency as Greek Yogurt.

Variations

Refrigerate: Any potato fritter leftovers should be stored in an airtight container or on a plate or bowl tightly wrapped with plastic wrap, for up to 2 days for optimal taste and safety.

Reheating: When reheating these patties, you have more options: you can choose to reheat them in the microwave for up to 1 minute on a non-stick pan over medium heat until hot, or in a preheated oven for 10 minutes. Avoid reheating the potato cakes multiple times to ensure quality and safety.

Leftovers: Any leftovers would be a great addition to a sandwich. Add them between two slices of bread or buns with tomato, lettuce and a dollop of tzatziki or spicy mayo. They also go great in tacos or wraps with your favourite fillings and sauces.