Delicious and wholesome tuna fish cakes for your burger fancies. And now that Hanukkah is in full-swing in many parts of the world, this tuna patties have all the ingredients to qualify as a latke.
Course:
Brunch, Lunch
Keyword:
canned tuna, fish, healthy lunch, office lunch, tuna
Servings: 8 patties
Calories: 73 kcal
Author: H.P.
To make 8 patties (2-3 servings)
-
1
can
~ 200gr of Skipjack tuna (in water – so you have more control on the amount of added oil).
-
½
fresh jalapeno pepper
~5gr, finely chopped
-
1
small shallot
~30gr, minced
-
½
tsp
ground black pepper
-
2
stalks of green onion
finely chopped
-
1-2
cloves
of garlic
minced
-
1
large potato
~200gr, peeled and boiled and mashed
-
1
generous sprig of fresh dill
finely chopped
-
1
tbsp
flat parsley
finely chopped
-
Juice of ½ lime
-
Add salt to taste
-
½
tbsp
olive oil for binding
-
½
tbsp
vegetable oil for pan frying the fish cakes
Garnishing: fresh dill, chili flakes, corn kernels
Note: Here, we use mashed potato as the binder. If you choose to grate raw potato, add 1 (flax) egg + some breadcrumbs to create a sticky mixture.
-
Drain all water from the can
-
Mix everything except the vegetable oil in a large bowl
-
Let rest in the fridge for about 10-15 mins so that everything is well incorporated
-
Use a spoon or scoop to form the patties
-
Heat pan on medium high heat
-
Add vegetable oil and fry the patties for about 3-4mins each side
-
Depending on the size of your pan, you might need to do this in 2-3 batches to avoid over-crowding
-
If you use grated raw potato, the cooking time will be longer and at lower heat (medium low) for 4-4.5mins per side
Additional nutrient info per patty
Double or triple this amount to work our your serving ;)
Potassium 149mg ; Vit A 3.2% DV; Vit C 2.8% DV ; Calc 0.5% DV; Iron .0.8%