Tuna Fish Cakes Recipe
These flavorful Tuna Fish Cakes are easy to make and perfect for a quick appetizer or light main course. Packed with protein and a hint of tangy lemon, these crispy cakes are sure to be a hit at any gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cakes 1x
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 2 cans (5 ounces each) tuna in water (drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 small onion, finely diced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Tuna Mixture: In a medium bowl, mix together drained tuna, breadcrumbs, mayonnaise, egg, onion, Dijon mustard, lemon juice, parsley, garlic powder, paprika, salt, and black pepper until well combined.
- Form the Patties: Shape the mixture into 8 small patties.
- Fry the Cakes: Heat olive oil in a skillet over medium heat. Fry the tuna cakes in batches, cooking for 3–4 minutes per side until golden and crispy.
- Serve: Drain the cooked cakes on paper towels and serve warm with lemon wedges or your favorite dipping sauce.
Notes
- You can use canned salmon instead of tuna for a different taste.
- For added crunch, coat the patties in extra breadcrumbs before frying.
- Leftover cakes can be stored in the fridge and reheated in a skillet or oven.
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 1g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://easy-tapas-recipes.com/tuna-fish-cakes-recipe/
