Spicy Canned Tuna Fish Cakes
Transform a simple tin of tuna into a delicious dinner with these quick and spicy fish cakes. Using pantry staples like bread crumbs, egg, and Dijon mustard, the mixture is flavoured with Sriracha and garlic powder. After shaping into six patties, they are pan-fried until crispy and then finished in the oven. The entire process takes only 25 minutes, resulting in a satisfying meal for three.
Ingredients
- 1 (12 ounce) can tuna, drained
- 0.5 cup chopped scallions
- 0.5 cup dry bread crumbs, or as needed
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha
- salt and ground black pepper to taste
- 2 tablespoons olive oil, or as needed
Method
- Set your oven to heat to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the drained tuna, chopped scallions, bread crumbs, egg, Dijon mustard, garlic powder, Sriracha, salt, and pepper. Stir until the ingredients bind together. Form the mixture into six patties of equal size.
- Place a skillet on the hob and add the olive oil to warm. Cook the patties for about 3 minutes per side until they develop a deep, crispy brown colour. Move them to a small baking tray.
- Place the tray in the preheated oven and bake for 5 to 7 minutes, until the centres of the fish cakes are firm to the touch.
Nutrition (per serving)
Calories319 kcal
Fat13 g
Sugars2 g
Protein34 g
Sodium467 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorMatthew Francis
