these fishcakes are such an easy and quick meal, and they are suuuuper filling. I had mine in a lettuce sandwich-type thing with a tartar-like sauce, and it was such a satisfying lunch.
original recipe: https://www.crunchycreamysweet.com/lemon-garlic-tuna-cakes/
yield: 4 servings
cook time: 30 minutes
Ingredients
2 5oz cans of tuna
3 garlic cloves, minced or grated
1/4 cup finely chopped white onion
1/4 tsp salt and pepper
1 large egg
1/4 cup breadcrumbs
2 tbsp mayo
1/4 cup grated parmesan cheese
1 tsp italian seasoning
4 tbsp breadcrumbs
4 tbsp parmesan cheese
olive oil
optional: lemon juice, butter lettuce
for sauce:
1/2 cup mayo
3 tbsp relish
pinch of salt and pepper
1/2 tsp italian seasoning
Instructions
Drain the cans of tuna, and shred tuna with a fork. Set aside.
Combine garlic, onion, salt, pepper, egg, mayo, parmesan cheese, and italian seasoning in a medium bowl. Add the shredded tuna a mix until evenly combined.
In a bowl or dish, add the breadcrumbs and parmesan cheese. Take 1/4 cup of the tuna mixture and form into a patty about about 1/2 inch thick. Coat with the breadcrumb mixture.
Heat a skillet (I used cast iron) over medium-high heat and add olive oil. Add the fishcakes to the pan and cook for about 5-6 minutes, or until both sides are nicely browned.
To make the sauce, combine mayo, relish, salt, pepper, and italian seasoning. Serve with the fishcakes, crunchy lettuce, and lemon wedges.
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