PREP TIME: 10 mins | COOK TIME: 8 mins | SERVINGS: 5 people
These delicious, crispy tuna patties, also known as tuna fish cakes, are very easy and quick to throw together. The perfect recipe to use up cans of tuna. You’ll be surprised how cans of tuna can make a filling, great dinner option with this simple recipe!
INGREDIENTS
3 tablespoons mayonnaise
¼ c Panko plus an additional 2 tablespoons
1 12-ounces can of tuna in water, drained very well
½ c. Parmesan
3 teaspoons minced garlic
¼ teaspoon dried dill
2 teaspoons dried parsley
¼ teaspoon onion powder
⅛ teaspoon crushed red pepper
½ teaspoon celery seeds
½ c. chopped red onions
2 teaspoons lemon zest
1 5-ounces tuna in water, drained very well
3 eggs, lightly beaten
3 teaspoons lemon juice
2 teaspoons pepper
1 ¼ teaspoons salt
Patties:
6 tablespoons vegetable oil, add more as needed
¼-1/2 c panko
How to make Crispy Tuna Patties
Step 1: In a bowl, place all the ingredients and mix well until blended.
Step 2: Scoop the mixture using a 1/4 measuring cup and form it into patties.
Patties:
Step 3: To a shallow dish, add 1/4 c of panko, making sure to lightly coast both sides of the bowl with panko. If needed, add more panko.
Step 4: Drizzle 3 tablespoons of oil in a large skillet over medium-high heat. You can add more oil if needed. Once the oil is hot, add around 4 to 5 patties to the skillet. Flatten the cakes using a spatula to about 1/8-inch thick. Cook the patties for about 3 to 4 minutes or until golden brown. Carefully flip the patties.
Step 5: On a paper towel-lined plate, transfer the cooked patties. Repeat until you have cooked the remaining patties.
Step 6: Let the crispy tuna patties cool for a couple of minutes, then serve. Enjoy!
NUTRITION FACTS:
Calories: 360 kcal, Carbohydrates: 7g, Protein: 20g, Fat: 24g, Saturated Fat: 16g, Cholesterol: 129mg, Sodium: 1043mg, Potassium: 169mg, Fiber: 1g, Sugar: 1g, Vitamin A: 271IU, Vitamin C: 2mg, Calcium: 162mg, Iron: 2mg
Ingredients
- 3 tablespoons mayonnaise
- ¼ c Panko plus an additional 2 tablespoons
- 1 12-ounces can of tuna in water, drained very well
- ½ c. Parmesan
- 3 teaspoons minced garlic
- ¼ teaspoon dried dill
- 2 teaspoons dried parsley
- ¼ teaspoon onion powder
- ⅛ teaspoon crushed red pepper
- ½ teaspoon celery seeds
- ½ c. chopped red onions
- 2 teaspoons lemon zest
- 1 5-ounces tuna in water, drained very well
- 3 eggs, lightly beaten
- 3 teaspoons lemon juice
- 2 teaspoons pepper
- 1 ¼ teaspoons salt
- Patties:
- 6 tablespoons vegetable oil, add more as needed
- ¼-1/2 c panko
Instructions
Step 1: In a bowl, place all the ingredients and mix well until blended.
Step 2: Scoop the mixture using a 1/4 measuring cup and form it into patties.
Patties:
Step 3: To a shallow dish, add 1/4 c of panko, making sure to lightly coast both sides of the bowl with panko. If needed, add more panko.
Step 4: Drizzle 3 tablespoons of oil in a large skillet over medium-high heat. You can add more oil if needed. Once the oil is hot, add around 4 to 5 patties to the skillet. Flatten the cakes using a spatula to about 1/8-inch thick. Cook the patties for about 3 to 4 minutes or until golden brown. Carefully flip the patties.
Step 5: On a paper towel-lined plate, transfer the cooked patties. Repeat until you have cooked the remaining patties.
Step 6: Let the crispy tuna patties cool for a couple of minutes, then serve. Enjoy!
