Easy Tuna Cakes
These cakes can be made with tuna tails or offcuts as well as fillet. this recipe will make 8 large or 12-14 small snack sized cakes. This recipe uses Australian cup measurements
Ingredients
- 500 gm raw tuna
- 500 gm steamed potato preferably a waxy one like Deseree
- 1 Tablespoon very finely chopped shallot or Spanish onion
- 1 clove garlic
- 1 whole Egg
- 50 gm Panko crumbs 1/2 cup
- 40 ml lemon Juice 2 Tablespoons
- 1/2 teaspoon salt
- 1/4 cup parsley chopped
- 1 whole chilli if you like
To crumb
- 2 cups Panko crumbs
Instructions
- Cook and crush the potato and refrigerate till cool. ( I steam whole in the skins and peel after)
- Cut the tuna into pieces and put into a food processor and blitz till it is well minced but not completely smooth.
- Then in a bowl, add the parsley, tuna, shallot, garlic, lemon juice, egg, salt and pepper and crumbs to the potato and mix well.
- Shape the mixture into cakes flattening to around 5-6 cm so they are not too thick to cook through.
- The recipe can be made to here and chilled if you want to cook them later.
- Put 2 cups of panko crumbs into a dish and coat the cakes with the crumbs. Pushing them onto the outside so they stick. I had no need to eggwash, the crumbs should stick with no problems but you can egg them first if you prefer
- Heat a fry pan with 3 cm of oil. When it is hot add the fish cakes in batches frying till golden on both sides, drain on kitchen paper.
- Serve them with caper mayonnaise
- This recipe makes approximately 8 fish cakes or around 12-14 small ones
Notes
They make great canapes and only take minutes to cook. You can prepare them ahead of time and cook them at the last minute, just before handing around with a sauce.
Serve them with aioli, chilli mayonnaise or tartare sauce