Crispy Tuna and Potato Pancakes

Serve hot with sour cream, Greek yogurt, or a simple lemon mayo dip.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in an air fryer or skillet to keep them crispy.

Freeze uncooked patties for up to 2 months, then fry straight from frozen.

Variations
Cheesy Version: Add ½ cup of shredded cheese to the mixture.

Spicy Kick: Mix in a pinch of cayenne or chili flakes.

Gluten-Free: Use chickpea flour or almond flour instead of regular flour.

FAQ
1. Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 20 minutes, flipping halfway.

2. What can I use instead of tuna?
You can use salmon, shredded chicken, or even mashed beans for a vegetarian version.

3. How do I prevent them from falling apart?
Make sure to drain the tuna well and squeeze out excess moisture from the grated potatoes.

These crispy tuna potato pancakes are so easy and delicious!