THE BEST EVER CRISPY TUNA CAKE RECIPE
Tuna patties aka tuna fish cakes, are an excellent way to use up cans of tuna. They’re simple, crispy and so correct y’all! You’ll be surprised at how cans of tuna fish could make such scrumptious patties!
TUNA PATTIES
Have you ever tried tuna patties? better but, how do you dissipate a can of tuna? I’m sure you’ve had tuna sandwiches. however what else have you made with a can of tuna?
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| THE BEST EVER CRISPY TUNA CAKE RECIPE |
Perhaps you eat tuna wraps all the time. Or maybe egg salad with tuna. however, every so often ingesting tuna, within the same way, can get dull. the coolest news is there are many approaches that you may make and eat tuna.
One in all my favorite ways to eat tuna is to make tuna patties. My mom used to lead them to due to the fact they were scrumptious, reasonably-priced, and quick and clean as well. Now, I make them for my own family and they love them.
If you’re looking for a brand new tuna recipe, so that you aren’t uninterested in ingesting tuna inside the same way again and again once more then this recipe is simply what you’re seeking out.
INGREDIENTS:
- 1 5 oz tuna in water drained very well
- 1 12 oz can of tuna in water drained very well
- 1/4 cup panko plus an additional 2 tbsp
- 1/2 cup Parmesan
- 1/2 cup chopped red onions
- 3 tsp minced garlic
- 2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/8 tsp crushed red pepper
- 1/2 tsp celery seeds
- 2 tsp pepper
- 1 1/4 tsp salt
- 3 tbsp mayonnaise
- 2 tsp lemon zest
- 3 tsp lemon juice
- 3 eggs lightly beaten
For the Patties:
- 1/4-1/2 cups panko
- 6 tbsp vegetable oil add more as needed
INSTRUCTIONS:
- Add all of the ingredients into a bowl and mix to combine.
- Use a 1/4 measuring cup to scoop the mixture. Shape into Patties.
For the patties:
- Add the 1/4 cup of panko to a shallow dish and lightly coast both sides with the panko. Add more panko if needed.
- In a large skillet over medium high heat. Add 3 tbsp of oil. Add more if needed. Add about 4-5 patties to the skillet. With the spatula fatten cakes about 1/8 inch thick. Cook on both about 3-4 minutes or until golden brown flipping carefully. Drain on paper towel. Repeat with the second batch.
- Allow to cool for a few minutes before serving.
