Description
These tuna fish cakes are crispy, crunchy and spicy! This new spin on simple tuna from a can will be your next appetizer go to! Full of bright colors and plenty of flavor these little tuna fish cakes are the best thing to have ever happened to canned tuna!
Ingredients
- 1 can of Wild Selections tuna in water
- 1 cup of leftover rice
- 1 serrano pepper finely diced (or less depending on how spicy you prefer it)
- 1/4 cup red pepper (finely diced)
- 1 stalk green onion (finely chopped)
- 3 tbsp of cilantro (finely chopped)
- 1/4 cup of sour cream
- 1 each egg
- 1/4 cup Panko bread crumbs
- 1 lime juiced and zested
- salt and pepper to taste
- Panko bread crumbs for breading
- coconut oil or vegetable oil for frying
- Chipotle Mayo
- 1 cup of mayonnaise (you can use vegan mayo with the same result)
- 2 tablespoons of sundried tomatoes
- 2 chipotle peppers with adobe sauce
- 1 tablespoon of lime juice
- water
Instructions
- Combine Wild Selections Tuna in a bowl with rice, serrano, red pepper, green onion, cilantro, sour cream, egg, 1/2 cup Panko bread crumbs, lime zest, and salt and pepper. Mix everything well with your hands until a smooth mass. Taste for seasoning and adjust as necessary.
- In a shallow container, add about 1 cup of bread crumbs. Season with salt and pepper.
- Cover a sheet pan or plate with foil or parchment paper, set aside.
- Form the fish mixture into individual little patties using your hands. Dip into Panko breadcrumbs gently so they do not fall apart.*
- Place onto sheet pan. Continue with remaining mixture.
- Place into the freezer for 45 minutes.
- Prepare a platter covered in two layers of paper towels.
- Add oil to a pan over high heat. You will want about 1/4 inch of oil in the pan, they should come up halfway on the fish cakes.
- Drop a few breadcrumbs into the oil and if it starts bubbling we are ready to pan fry.
- Pan fry them on each side for about 3-4 minutes or until tender on the inside and golden brown on the outside. Place on the plate with paper towels for a few minutes to allow the oil to be absorbed.
- Serve warm with a side of chipotle mayo
- Chipotle Mayo
- Combine all the ingredients in a blender or food processor. Pulse until smooth. Add extra water to smooth out the mixture.
Notes
1. You can freeze the fish cakes right after you bread them in the Panko breadcrumbs or after they have been fried off. If you choose to fry them off first, and then freeze, they will reheat beautifully in a 350 degree oven.
2.If the fish cakes start falling apart when breading them, make sure there is enough moisture in them, adjust by adding more sour cream a bit at a time. If there is too much moisture and they seem too wet, just add in more bread crumbs to serve as the “glue”
3. Nutrition will vary based on the kind of rice you use as well as the kind of mayo used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Asian/American