I love crab cakes but lets be real, they’re expensive and really tiny especially when dining out. I am not a fan of tuna so I am always trying to find ways to make it something else. I’ve found the solution not only to my crab cake craving but also an option that gives a new appreciation for Tuna.
This recipe is triple the goodness because its the easiest, the tastiest, the spiciest little cakes you’ll absolutely enjoy. This recipe is a great quick bite that transforms something basic to very interesting. What’s even better is that you probably have most of these ingredients at home.
So lets start cooking.
Tuna Cakes
Course: AppetizerDifficulty: Easy2
servings10
minutes10
minutesIts spicy, fresh and bold in taste.
Ingredients
1 tbsp. vegetable oil (Pantry Item)
1 can flaked tuna in water, drained.
2 cloves of garlic, minced (Pantry Item)
1/2 a small onion diced (Pantry Item)
1 green scotch bonnet pepper, minced (Pantry item)
1 egg (Pantry Item)
1/4 cup panko, Italian style breadcrumbs
Salt to taste (Pantry Item)
Directions
- Add all ingredients (except oil) to bowl and mix.
- Use a spoon to scoop the mixture and in your hand for the shape of a flat cake
- Heat oil on medium high
- Carefully add the cakes to the pot and fry for 2- 3 minutes on each side or until golden brown.
- Serve hot.
Notes
- You can complement this with something fresh and natural like fruit or salad
- Use whatever breadcrumbs you have
- You can use whatever is on hand for a dipping sauce, ketchup, ranch dressing, mayonnaise. You can make a garlic or jerk mayo. If you’re like me you may have little leftover sauce packets from takeout. Why start from scratch, put them to use!
Price Range: $300- $600 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!