Description
Crispy and flavorful tuna fish cakes made with simple pantry staples! These easy fish cakes have a golden, crunchy exterior and a tender, delicious inside. Perfect as an appetizer, snack, or light meal. Serve with a dipping sauce or a squeeze of lemon for extra freshness.
Ingredients
2 cans (5 oz each) tuna, drained
1/2 cup breadcrumbs (or panko)
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons green onions, finely chopped
2 tablespoons olive oil (for frying)
Instructions
- In a large mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, pepper, garlic powder, paprika, and green onions. Mix until well combined.
- Shape the mixture into small patties, about 2 inches wide.
- Heat olive oil in a large skillet over medium heat.
- Cook the tuna cakes for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.
Notes
For a spicy kick, add cayenne pepper or hot sauce.
For a cheesy version, mix in shredded cheddar or Parmesan.
To make it low-carb, use almond flour or crushed pork rinds instead of breadcrumbs.
For a healthier option, bake at 375°F (190°C) for 15-18 minutes, flipping halfway.
Air fryer method: Cook at 375°F (190°C) for 8-10 minutes, flipping once.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
