Easy Tuna Cakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Servings
4
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Course
Main Course, Snacks, Dinner
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Cuisine
Australian
Easy Tuna Cakes
Description
The Easy Tuna Cakes are made using fresh raw tuna minced to a coarse texture and combined with steamed waxy potatoes to bind the mixture. Finely chopped onion or shallot, garlic, lemon juice, and parsley provide fresh, aromatic flavors. The mixture is formed into flattened cakes to ensure even cooking and then coated with panko crumbs for a crispy exterior. Frying in oil until golden brown creates a crunchy crust contrasting the tender interior.
The lemon juice adds brightness, while the optional chili can lend a little heat. These cakes have a firm but moist texture when done correctly, with a fresh seafood flavor that pairs well with creamy sauces such as caper mayonnaise. The crumb coating helps retain moisture and provides crispness.
These cakes can be served as an appetizer or a light meal, and their size and texture make them convenient for canapés. Since the recipe makes about eight medium-sized cakes, it’s suitable for small gatherings or family meals.
They can be prepared ahead and refrigerated before frying, allowing for easy timing when entertaining. Using potatoes steamed in their skins and cooled helps maintain the right texture. The recipe notes that no egg wash is necessary for the crumbs to stick, simplifying preparation.
Ingredients
- 500 gm tuna raw
- 500 gm potato preferably a waxy one like Deseree, steamed
- 1 Tablespoon onion very finely chopped, or shallot
- 1 clove garlic
- 1 whole egg
- 50 gm panko crumbs 1/2 cup
- 40 ml lemon juice 2 Tablespoons
- 1/2 teaspoon salt
- 1/4 cup parsley chopped
- 1 whole Chili pepper optional
To crumb
- 2 cups panko crumbs
Instructions
- Cook and crush the potato and refrigerate till cool. ( I steam whole in the skins and peel after)
- Cut the tuna into pieces and put into a food processor and blitz till it is well minced but not completely smooth.
- Then in a bowl, add the parsley, tuna, shallot, garlic, lemon juice, egg, salt and pepper and crumbs to the potato and mix well.
- Shape the mixture into cakes flattening to around 5-6 cm so they are not too thick to cook through.
- The recipe can be made to here and chilled if you want to cook them later.
- Put 2 cups of panko crumbs into a dish and coat the cakes with the crumbs. Pushing them onto the outside so they stick. I had no need to eggwash, the crumbs should stick with no problems but you can egg them first if you prefer
- Heat a fry pan with 3 cm of oil. When it is hot add the fish cakes in batches frying till golden on both sides, drain on kitchen paper.
- Serve them with caper mayonnaise
- This recipe makes approximately 8 fish cakes or around 12-14 small ones
Notes
- These tuna cakes can be prepared in advance and refrigerated before frying to save time.
- Steam potatoes whole in the skin and cool before peeling to achieve the right texture.
- Serve with sauces like caper mayonnaise, aioli, chili mayonnaise, or tartare sauce for added flavor.
- The recipe yields approximately 8 medium-sized cakes, making it suitable for sharing or as appetizer portions.
User Reviews
Overall Rating
5
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