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!
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.