Description

These tuna patties aka tuna fish cakes, are a perfect way to use up cans of tuna. They’re simple to make and just so good y’all! You’ll be amazed at how cans of tuna fish can make delicious patties!

Ingredients

Scale

1 5 oz can tuna in water (drained very well)
1 12 oz can tuna in water (drained very well)
1/4 cup panko (plus an additional 2 tbsp)
1/2 cup Parmesan
1/2 cup chopped red onions
3 tsp minced garlic
2 tsp dried parsley
1/4 tsp onion powder
1/4 tsp dried dill
1/8 tsp crushed red pepper
1/2 tsp celery seeds
2 tsp pepper
1 1/4 tsp salt
3 tbsp mayonnaise
2 tsp lemon zest
3 tsp lemon juice
3 eggs (lightly beaten)
1/4–1/2 cups panko
6 tbsp vegetable oil

Instructions

Step: Add all of the ingredients into a bowl and mix to combine.
Step: Use a 1/4 measuring cup to scoop the mixture and shape into patties.
Step: Add the 1/4 cup of panko to a shallow dish and lightly coast both sides of the patties with the panko.
Step: Heat 3 tbsp of oil in a large skillet over medium high heat.
Step: Add about 4-5 patties to the skillet.
Step: Use a spatula to flatten cakes to about 1/8 inch thick.
Step: Cook on both sides about 3-4 minutes or until golden brown, flipping carefully.
Step: Drain on paper towel.
Step: Repeat with the second batch.
Step: Allow to cool for a few minutes before serving.

Notes

Be very careful flipping the tuna patties as they are delicate; using a fish spatula is recommended. Do not overcrowd the pan. Patties can be frozen uncooked (flash-freeze first) or cooked (cool and freeze in a single layer) for up to 2 months.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dinner, Lunch
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 1 g
Sodium: 1043 mg
Fat: 24 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 20 g
Cholesterol: 129 mg

Keywords: fish cakes, fishcakes recipe, tuna cakes, tuna patties