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TUNA FISH CAKES FREE

Bread Crumbs: bread crumbs help bind the patty mixture - feel free to use gluten free ones for a gluten free version.

Dijon Mustard: great flavor add in - feel free to use regular prepared mustard if you prefer.

Mayonnaise: use whatever mayo you like - but I prefer to use real mayonnaise not the dressing stuff or miracle whip - it adds flavor and helps give the patty mixture a creamy texture.

I generally use fresh garlic but feel free to use dried garlic powder instead - approx ½ tsp

Garlic: minced garlic adds great flavour to the patties - I just used one garlic clove but feel free to make these as garlicky as you like.Chives: fresh chopped chives add great flavor to the patties but feel free to use green onions or a finely chopped shallot instead.Eggs: eggs will help bind the ingredients and keep the mixture and the patties light instead of too dense.Fresh lemon zest and lemon juice is recommend for best flavour Lemon Juice and Lemon Zest: for flavour and always great with any seafood including canned fish.

Tuna is high in two kinds of Omega-3 fatty acids- It’s naturally low in carbohydrates and sugars, it’s also rich in protein too so its a great for making these fish cakes/tuna burger/patties Feel free to use canned salmon too to make these into salmon patties. Use whichever one you prefer or have on hand. “Light” tuna is usually skipjack or yellowfin, with slightly darker meat and more flavorful. White tuna? Albacore tuna is the only kind that can be labeled as white tuna. Tuna: this recipe uses canned tuna - feel free to use tuna in water or oil but drain liquid well either one you use.

TUNA FISH CAKES FULL

They are full of delicious lemony herby flavours.

You can either pan fry them, bake them or broil them in the oven, or even air fry them - all directions below in recipe notes.

They are so tender and delicious with simple ingredients and are quite versatile.

Tuna patties are a nostalgic fish cake and a great alternative to crab cakes – especially if you’re on a budget. Perfectly crisp on the outside, tender, moist and flaky on the inside, this tuna patty recipe is the perfect way to enjoy canned tuna fish even for those who are picky about eating seafood! I’ve simplified it using simple ingredients to make these tuna patties a more realistic option for weeknight dinners and last minute get-togethers.

The total time to make them is under 30 minutes so they are quick easy and delicious. To cook, spray with cooking oil and air fry or bake until crispy.These Tuna Patties are my favourite - I love to make a big batch for meal prep because they are perfect for lunch, dinner, as an appetizer, side dish or a snack.Dip in the flour then egg wash, then the panko then flash freeze all of the patties on a tray until fully frozen then pop into ziplock bags.Shape into mini patties then pop into the freezer for 10 mins to firm up.Add the onion, coriander, & green chilli into the mashed potatoes along with all of the spices and give it a thorough mix, add in the tuna and mix it in.Ramadan cravings part 9: Panko crusted spicy tuna & potato cakes Full recipe (makes appox 40 mini patties): 5 medium sized potatoes boiled & mashed 6 green chillies diced 1 onion finely diced A bunch of coriander finely chopped Spices: 1.5tsp salt 1 tsp coriander powder 1tsp cumin powder 1/4 tsp chilli powder 1tsp chilli flakes 2 cans of tuna drained Coating: 1 cup flour 2 eggs whisked 2 cups panko bread crumbs