Easy Tuna Cakes
Easy tuna cakes that takes 15 minutes and less than 10 ingredients to prepare and cook!
Servings: 5 cakes
Calories: 169kcal
Equipment
- Fork
Ingredients
- 2 can tuna in water (170 g) drained
- 1 tablespoon fresh parsley chopped
- ¼ cup panko breadcrumbs
- 1 egg medium size
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dijon mustard
- 1 tablespoon mayonnaise optional
- tartar sauce for serving, optional
Instructions
- Remember to drain your tuna before mixing all your ingredients.2 can tuna in water (170 g)
- In a medium mixing bowl, add all the ingredients and mix until combined.2 can tuna in water (170 g), 1 tablespoon fresh parsley, ¼ cup panko breadcrumbs, 1 egg, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dijon mustard
- To form the tuna cakes, use a 1/4 measuring cup to get all of the cakes of the same size.
- Heat a medium nonstick skillet, place your cakes and cook for 2 minutes on each side or until golden brown. Try not to overcrowd your skillet, and cook them in batches of 3. Repeat until finished. Try not to move them too much to avoid them falling apart.
- Serve immediately with some mayonnaise or tartar sauce, and Enjoy!1 tablespoon mayonnaise, tartar sauce
Video
Notes
- If there are big chunks of tuna, break them apart with a fork.
- If the mixture is too dry, add a tablespoon of the drained liquid or mayonnaise.
- You can refrigerate the mixture before cooking for 20 minutes. This will help them not fall apart.
- 1 Tbsp of chopped fresh parsley = 1 tsp of dried parsley
- 1/4 cup of panko = 1/4 cup of breadcrumbs
- You can also use any dry or fresh spices you have. Make it spicy, adding a 1/4 tsp of chili flakes or more if you like.
- Don't have tuna in water. No sweat, use any you have on hand, but remember to drain it. Those with corn also taste great!
- If you don't have mayonnaise, you can use avocado or a little yogurt or sour cream.
Nutrition
Calories: 169kcal
