1 medium potato (1#)
a pinch of salt
12 oz of canned tuna fish
2 Tablespoon of chopped green onions
1/2 teaspoon of garlic salt
1/2 teaspoon of oregano
2 teaspoons of dijon mustard
2 cups flour
2 cups seasoned panko bread crumbs
canola oil (enough for about 3/4 inch in the sauce pan used to fry the tuna cakes)
Below is a video of Willow making the tuna cakes.
Peel the potato and cut into about 8 pieces. Put the cut potato in a medium sauce pan and cover with about an inch and a half of cold water. Add a pinch of salt and stir to dissolve. Bring water to boil and then simmer until done. Test the potatoes in about 10 minutes and then every 5 until soft enough to mash.
While the potatoes are boiling, open the cans of tuna, and add onions, salt, oregano, and mustard. Add drained and mashed potatoes and stir all together well.
Then make into about 10 patties and put on a cookie sheet that has been lined with parchment paper and chill for at least 30 minutes.
Put the flour in one pie plate and bread crumbs in another. Put a fry pan on the stove and heat the oil to medium heat. Take the chilled cakes out of the refrigerator, and first coat them with flour, and then bread crumbs, and fry until nicely browned.