Reviewed: Feb. 13, 2012

delicious! Boyfriend loved these, and not too spicy at all! Served with dipping sauce- 2 parts mayo, 2 parts sour cream, 1 part plain yogurt, some onion powder and a pinch of cayanne pepper. Needed the sauce as it was a bit on the dry side. for next time I will try and make these thinner so they will turn out more with a crunch on the outside. Overall- very good, and you should give a try! Only took me 30 minutes start to finish too, made 7 medium patties the size of my palm.

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Reviewer:

shayshay89

Reviewed: Feb. 12, 2012

Made these tonight exactly as directed and threw most of them out in the trash. Horrible! Tasted like mashed potato with a bit of tuna thrown in. Sorry but we were not impressed at all.

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2 users found this review helpful

Reviewer:

Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Feb. 12, 2012

I would have given this recipe a 5, but I didn't use a potato. I followed the recipe closely with the exception of reducing the amount of cayenne pepper and increasing the amount of breadcrumbs. I did not add onions, but it didn't seem to matter much. Great easy, fast recipe that involves most ingredients you have. I used an ice cream scooper to make scoopfuls of patties, then flattened them while they were in the skillet. This prevented them from breaking.

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4 users found this review helpful

Reviewer:

Ricks

Reviewed: Feb. 11, 2012

Simple meal prepared in a short amount of time. No special ingredients required. Was pretty tasty too.

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1 user found this review helpful

Reviewer:

tt3898

Reviewed: Feb. 11, 2012

This is a keeper; didn't use the potato, added sweet chili sauce instead of the cayenne pepper and added two eggs. Yum

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Reviewer:

Hilary

Reviewed: Feb. 8, 2012

We didn't care for these, I think it was the combination of the potato and breadcrumbs, just not a good texture for us. Sorry Raquel :(

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1 user found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 2012

These were great, we'd been experimenting with tuna cakes for a while and these are definitely our favorite, Served them with a green chile sauce... Delicious!

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Reviewer:

tanyettabrook

Cooking Level: Intermediate

Reviewed: Nov. 30, 2011

i think this is just great. extremely tasty, and a quick meal that's super filling. i didnt have cayenne, in fact, i live in china so i'm very limited! i used some chinese dried hot pepper and it was awesome. tuna was the only thing available around me, so im glad i found this recipe. the dijon mustard i subbed for some peppercorn mustard, and hardly used any oil to fry the patties. do-able even abroad to kick the comfort food craving. thanks a lot for the idea!

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Reviewer:

karabkarab

Reviewed: Nov. 28, 2011

I was looking for a way to use leftover mashed potatoes for lunch. Boy, did this fit the bill. I, too, used albacore tuna; but even though I left out the egg (I only made a single serving), the cakes came out perfect. Next time I serve mashed potatoes with dinner I'll be sure to make extras so that I can make these again. Thanks, Raquel.

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Nov. 10, 2011

Delicious with a few changes. I used thin-sliced scallions in place of onion. Used 2x finely crushed corn Chex in place of breadcrumbs to make it gluten-free. I also mixed in a little shredded cheddar cheese (yum). I refrigerated the mix for a while to make it easier to make patties with. Fried in a little butter, served with lemon juice on top and garlic aioli. Soooooo good!!.............................PS. If you find them hard to work with, a couple things to keep in mind. Drain the tuna and potatoes thoroughly to remove all excess moisture. Also, refrigerate the mixture before cooking.

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9 users found this review helpful