#Tuna fish cakes full

Fry the patties, in batches if needed, until deeply golden brown and crispy, 2–4 minutes per side. Heat a generous drizzle of neutral or olive oil in a nonstick skillet over medium heat until shimmering. Chill for at least 10 minutes, or up to 1 day. Place on a plate or baking sheet lined with parchment paper. If not, add more crumbs.ĭivide the tuna mixture into 4 portions and shape each into patties 3–4 inches wide. Don’t have them? Finely crush some crackers, chips, or pretzels. Panko, fresh bread crumbs, or those dry finely ground breadcrumbs work. The prep time and total time are swift enough for a weeknight, or you could assemble the tuna patties in advance if you want to get ahead (more on this below).Ĭrack 2 large eggs into the empty space in the bowl, lightly beat, then add about 1/4 cup bread crumbs. This makes enough fish cakes for two people, but it’s easy to double, and equally nice as leftovers the next day if you’re solo. Call them tuna cakes or frugal crab cakes, if you will-I call them delicious. Canned tuna can become a star in just 15 minutes, and without the hefty price tag. Instead, I turned to something I already had stacked in my pantry. Back home, I was reinvigorated and eager to replicate them, but the cost once again deterred me and I left empty-handed. That leaves me with the little tubs sold in the seafood department of my local market for almost $50 a pound.īut a few months ago I was visiting my in-laws in Florida and enjoyed a crab cake so packed with sweet meat, I longed for it even before I took my last bite. While I could settle for canned crab, truthfully, it’s not good. More likely, however, it’s because fresh crabmeat is exorbitantly expensive if I wanted to make them at home. It could be because I live farther inland than I’d prefer, where you’d never find them on a restaurant menu. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed.Ĭrab cakes are a dish I conveniently forget about. This meal can be on the table in 15 minutes.The only thing better than a good recipe? When something’s so easy you don’t even need one-like with these tuna patties. We like tuna because it is so easy and readily available without having to defrost anything. But you can go upmarket and use salmon, or cod or other types of white fish if you like. We always use canned tuna as this is always in the cupboard. They should look a bit like the picture below when they go into the pan. But the trick is getting the right amount of breadcrumbs and egg in the mix so that the tuna fish patties do not fall apart in the pan. Make sure you use sustainable tuna when you make this meal.

#Tuna fish cakes full

It is a good one for a lunch or dinner snack when you may not want a full meal but you have to use up the leftovers. We always have the ingredients for this available in the pantry so this is something we can make without having to go shopping. Running out of food when you have guests is rather rude in Brazilian culture (according to my wife!). The reason is that, with Brazilians in the family, we would rather have too much food than to run out.

We quite often have mash leftover from meals. You can prepare them beforehand and keep them in the fridge until you want to cook them.

It transforms the mash into tasty tuna cakes that can be as big or as small as you like. This is a great tuna fish cake recipe for using up any leftover mashed potato you may have from a previous meal.