At last – a dependable fish cake recipe that: a) doesn’t take all day to prepare; b) makes use of delicious basic ingredients, most of which you probably already have at home; c) is flexible (we’ll get there in a minute); and d) is yummy enough for both kids and adults to enjoy.
You can serve these tuna cakes as a main with some vegetables or salad on the side, or stuffed into pita bread with cilantro chutney for a delicious sandwich. It also makes a great plated appetizer.
This recipes starts with a few base ingredients – canned tuna, potato, onion, egg, and then adds a lot of flavor with spices, fresh herbs and a jalapeño pepper. The cilantro is important here, but if you have mint, dill or parsley on hand – definitely add a tbsp of each as well. Add 1/2 or a whole jalapeño depending on your spice preference. By removing the seeds and insides of the jalapeño, you are removing most of their spiciness, so it won’t be overly spicy regardless.
Let’s talk flexible: if you are trying to sneak in some extra veggies into your kids’ meals, or have a carrot, zucchini, etc. that you want to use up – feel free to grate it and throw it into the mix. For a gluten free option, replace the breadcrumbs with almond flour.
Makes 8-10 small patties – you can easily double the recipe to make more.
- 1 medium potato, cut into 1 inch cubes
- 1 7 oz can tuna
- 1 small onion or 2 scallions, diced
- 1 egg, scrambled
- 1⁄2 – 1 jalapeño, seeds and insides removed, diced
- 1⁄2 tsp of each: garlic powder, salt
- 1⁄4 tsp of each: paprika, turmeric, cumin, ground black pepper
- 1 tbsp cilantro, finely chopped
- 1⁄4 tsp coriander (optional)
- 1 tbsp of parsley, mint, and dill (optional)
- 1⁄2 cup breadcrumbs (for passover: sub almond flour or kosher for passover crumbs)
- Canola oil as needed
- Homemade cilantro chutney (optional)
Place potato pieces in a small pan and cover with water. Bring to a boil and cook simmering until soft, about 5 minutes. In the meantime, add the tuna, onion, egg, jalapeño, spices, and herbs to a bowl. Drain the potatoes when ready and add to the bowl. Mix well.
Place breadcrumbs in a plate. Form 2 inch round cakes and dip into the breadcrumbs to from a thin crust, making sure all the sides are coated.
Heat 2 tbsp canola oil in a frying pan. Working in batches if necessary, place as many cakes as you can fit into the pan and fry until golden brown, about 4 minutes, then flip and fry for an additional 3 minutes. Add additional oil to the pan for each batch as necessary.
Serve warm or at room temperature.