Tuna fish cakes | Heart and Stroke Foundation

Ingredients

• 2 small yellow fleshed potatoes, peeled and cubed (about 8 oz/227 g)
• 2 green onions, thinly sliced
• 2 tsp (10 mL) chopped fresh dill
• 1/2 tsp (2 mL) grated lemon zest
• 1 can (170 g) light tuna in water, drained
• 1 tsp (5 mL) minced capers or 2 tsp (10 mL) minced green olives
• 1/2 tsp (2 mL) hot pepper sauce
• 1 tsp (5 mL) canola oil