Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 8 Servings
Made with ingredients you may already have; these Lemon Garlic Tuna Cakes are the best treats to serve today! The best thing about these cakes is that you can eat them pretty much any time of the day. Enjoy!
Ingredients:
1 large Egg
¼ c plain breadcrumbs
2 tbsp mayonnaise
¼ tsp salt
4 tbsp plain breadcrumbs
3 tbsp grated Parmesan cheese
2 tbsp olive oil, divided
¼ tsp black pepper
1 tsp lemon juice
1 tbsp lemon zest
¼ c grated Parmesan cheese
10 ounces tuna in water in two 5 oz. cans; well drained
1 tsp dried parsley
¼ c finely chopped white onion
3 garlic cloves, grated
Directions:
Add the tuna into a colander and let it drain.
In a mixing bowl, add garlic, egg, onion, Parmesan cheese, lemon juice, mayonnaise, lemon zest, salt, pepper, and dried parsley. Stir everything until well incorporated.
In a separate mixing bowl, add the grated cheese and the rest of the breadcrumbs. Stir both ingredients until well incorporated.
Use a scoop to get about 1/4 of the tuna mixture, then form it into a patty. Coat it with breading and remove any excess.
Repeat the process until you get more patties out of the tuna mixture.
Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the patties into the hot pan, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and allow them to rest for about 5 minutes.
Serve with a lemon wedge and spinach on the side. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them inside the fridge or freezer. They can last up to 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 142 kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 302mg | Potassium: 80mg | Vitamin A: 85IU | Vitamin C: 1.9mg | Calcium: 80mg | Iron: 0.9mg
Ingredients
- 1 large Egg
- ¼ c plain breadcrumbs
- 2 tbsp mayonnaise
- ¼ tsp salt
- 4 tbsp plain breadcrumbs
- 3 tbsp grated Parmesan cheese
- 2 tbsp olive oil, divided
- ¼ tsp black pepper
- 1 tsp lemon juice
- 1 tbsp lemon zest
- ¼ c grated Parmesan cheese
- 10 ounces tuna in water in two 5 oz. cans; well drained
- 1 tsp dried parsley
- ¼ c finely chopped white onion
- 3 garlic cloves, grated
Instructions
Add the tuna into a colander and let it drain.
In a mixing bowl, add garlic, egg, onion, Parmesan cheese, lemon juice, mayonnaise, lemon zest, salt, pepper, and dried parsley. Stir everything until well incorporated.
In a separate mixing bowl, add the grated cheese and the rest of the breadcrumbs. Stir both ingredients until well incorporated.
Use a scoop to get about 1/4 of the tuna mixture, then form it into a patty. Coat it with breading and remove any excess.
Repeat the process until you get more patties out of the tuna mixture.
Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the patties into the hot pan, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and allow them to rest for about 5 minutes.
Serve with a lemon wedge and spinach on the side. Enjoy!
Notes
Place any leftovers in an airtight container, then put them inside the fridge or freezer. They can last up to 3 months in the freezer. Reheat for a few minutes before serving again.
