The short version
Small tuna and corn potato cakes, pan-fried until golden. Serves 2 · estimated 22 minutes including prep. Use plain precooked potatoes. Cooking and cooling potatoes from raw adds substantial time; commercial mash with added ingredients changes the five-ingredient count.
Why you’ll love this 5-ingredient tuna corn potato cakes
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 5-Ingredient DinnersSmall tuna and corn potato cakes, pan-fried until golden.
- Know before you startUse plain precooked potatoes. Cooking and cooling potatoes from raw adds substantial time; commercial mash with added ingredients changes the five-ingredient count.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use plain precooked potatoes. Cooking and cooling potatoes from raw adds substantial time; commercial mash with added ingredients changes the five-ingredient count.
The ingredient count. Exactly five purchased ingredients in the base recipe. Oil, condiments and garnishes count; only water is excluded. Optional variations and side dishes change the list.
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- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- Mixing bowlsSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Mash
Mash plain cooked cold potatoes with a fork until mostly smooth. Drain tuna and corn thoroughly.
-
Shape
Mix potatoes, tuna, corn and egg. Shape into six small patties about 1.5 cm thick. If loose, make smaller patties and handle gently; no extra flour is included.
-
Fry
Heat oil in a wide nonstick skillet over medium heat. Cook patties for 5–6 minutes on each side until golden, firm and reaching 165°F / 74°C in the center.
-
Serve
Lift carefully and serve hot. The patties are soft inside and firm up slightly as they stand.
Recipe notes
- Timing: Use plain precooked potatoes. Cooking and cooling potatoes from raw adds substantial time; commercial mash with added ingredients changes the five-ingredient count. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
Mixing bowls
For dressings, batters and combining ingredients.
Instant-read food thermometer
Check internal cooking and reheating temperatures.
Easy variations
- Salmon cakes: Replace tuna with drained canned salmon, removing hard bones if preferred.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 2 days or the potatoes’ remaining storage life, whichever is shorter.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making 5-ingredient tuna corn potato cakes?
Use plain precooked potatoes. Cooking and cooling potatoes from raw adds substantial time; commercial mash with added ingredients changes the five-ingredient count.
Can I make it ahead?
Use within 2 days or the potatoes’ remaining storage life, whichever is shorter.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.