Stuffed Potato Cakes with Tuna & Avocado Salad

These Stuffed Potato Cakes, paired with a refreshing Tuna & Avocado Salad, create a wholesome meal full of vibrant flavors and textures. Crispy on the outside and soft on the inside, the potato cakes are stuffed with gooey cheese and seasoned with a hint of turmeric and black pepper. The salad adds a fresh, nutritious element with creamy avocado, tangy lemon, and protein-packed tuna, making this dish both satisfying and nutritious. Whether you’re serving it as a brunch, lunch, or light dinner, this combination is easy to prepare and sure to please.

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Full Recipe:
Ingredients
For the Stuffed Potato Cakes:
3 medium potatoes (700-800 grams), boiled, cooled, and coarsely grated
2 large eggs (yolks for potato mixture, whites for coating)
Salt, turmeric, and black pepper to taste
Parsley, chopped (about 1 tablespoon)
40 grams Parmesan cheese, grated
2 tablespoons wheat flour
100 grams Gouda or Mozzarella cheese (for filling)
For the Tuna & Avocado Salad:
2 cans of tuna (160 grams total), drained
1 small onion, finely chopped
1 avocado, cubed
7-10 cherry tomatoes, halved
Lettuce leaves, torn into bite-sized pieces
Juice of 1/3 lemon
Olive oil (about 1-2 tablespoons)
4 boiled quail eggs, halved (optional, for garnish)
Steps to Make Stuffed Potato Cakes with Tuna & Avocado Salad

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