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Air Fryer Tuna and Potato Fish Cakes With Tzatziki - Crispy, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the fish cakes:
  • 2 (5-ounce/140g) cans tuna in water or olive oil, well drained
  • 2 cups cooked potatoes, mashed or grated from boiled potatoes (about 500g)
  • 1 large egg
  • 1/3 cup breadcrumbs (panko or regular), plus extra for coating if you like
  • 2 tablespoons mayonnaise or plain Greek yogurt
  • 2 scallions, finely sliced (or 1/4 cup finely chopped red onion)
  • 2 tablespoons fresh parsley, finely chopped (or dill)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Olive oil spray, for the air fryer
  • For the tzatziki:
  • 1 cup Greek yogurt (whole milk for the best texture)
  • 1/2 large English cucumber, grated
  • 1 small garlic clove, finely grated or minced
  • 1–2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh dill, chopped (or a mix of dill and mint)
  • Salt and black pepper, to taste
  • To serve (optional):
  • Lemon wedges
  • Mixed greens or a simple tomato-cucumber salad

Method
 

  1. Make the tzatziki: Grate the cucumber, then squeeze out as much liquid as you can using a clean kitchen towel or paper towels. In a bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Adjust to taste and chill while you prep the fish cakes.
  2. Prepare the potato base: If using leftover mashed potatoes, make sure they’re not overly wet. If boiling fresh potatoes, peel (optional), cube, and boil until tender. Drain well and let steam-dry before mashing.
  3. Mix the fish cake ingredients: In a large bowl, add tuna (flaked with a fork), potatoes, egg, breadcrumbs, mayonnaise or yogurt, scallions, parsley, Dijon, lemon zest and juice, garlic powder, smoked paprika (if using), salt, and pepper. Stir until evenly combined. The mixture should be soft but hold together when pressed.
  4. Adjust texture: If the mixture feels too loose, add another tablespoon or two of breadcrumbs. If too dry, add a spoonful of yogurt or a splash of lemon juice.
  5. Shape the patties: Divide the mixture into 8 patties (about 1/3 cup each). For extra crunch, lightly coat each patty in additional breadcrumbs. Place formed patties on a plate and chill in the fridge for 15–20 minutes to firm up.
  6. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray the basket or tray with olive oil.
  7. Air fry: Arrange patties in a single layer without touching. Lightly spray the tops with oil. Cook for 8–10 minutes, flip, spray again, and cook another 6–8 minutes, until golden and crisp with a lightly browned crust.
  8. Serve: Let the fish cakes rest for 2–3 minutes. Serve warm with a generous spoon of tzatziki and lemon wedges. Add a simple salad if you like.