Crispy Tuna and Potato Pancakes

Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.

2. Mix the Ingredients:
In a large bowl, combine grated potatoes, canned tuna, eggs, onion, carrot, spring onions, salt, pepper, and garlic powder.

Add the flour and mix until the batter holds together.

3. Shape the Pancakes:
Take a small portion of the mixture and form it into a patty.

Repeat until all the mixture is used.

4. Fry Until Crispy:
Heat olive oil in a pan over medium heat.

Place the pancakes in the pan and cook for 3-4 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to remove excess oil.

Serving and Storage Tips