- Frying these patties in ghee is also delicious. Heat two tablespoons of ghee in a large frypan over medium heat. Fry the tuna cakes for 3-4 minutes on each side until golden brown and crispy. Be sure to use enough ghee to fry as these are slightly fragile to flip, so you don't want them to stick to the pan! If you're worried about flipping them, make the patties smaller.
- Sometimes, I like to halve the size of these, making 16 patties instead, and freeze half. They are smaller in size, cook faster, and help me meal prep for busy weeks.
- Feel free to swap the panko for almond meal if you have any dietary or flavour preferences.
- This is a great recipe for swapping ingredients out. Why not try tinned salmon instead of tuna? Or how about sweet potato instead of regular? Adding a mix of herbs is lovely in the recipe — dill, chives, and coriander also work well. Make them your own, using what you have on hand.
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- 3 cans (185g each) tuna in oil, drained (420g total after draining)
- 2 medium potatoes (about 350g), boiled and mashed
- 1 egg
- ½ cup panko breadcrumbs or almond meal if making gluten-free
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ teaspoon chilli flakes, optional
- 2 tablespoons parsley, finely chopped
- Spray olive oil, for baking
- 2 cup (300g) frozen peas
- ½ cup (120ml) vegetable or chicken stock (or water)
- 1 garlic clove, lightly smashed
- ⅓ cup (80ml) thickened cream
- Salt and pepper, to taste
- Lemon wedges
- Preheat the oven to 220°C fan forced/200°C convectional heat. Line a large baking tray foil and heavily spray/grease with olive oil. Place in the oven to preheat the tray.
- in a large bowl, mix together the drained tuna, mashed potato, egg, panko, mustard, onion, garlic, lemon juice, chili flakes, and herbs.
- Season with salt and pepper. Shape into 8 equal patties, around ½ cup each.
- in a small saucepan, simmer peas, stock, and garlic for 3 minutes or until just soft.
- Using a blender or stick blender, blend the peas with cream, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Carefully remove the hot tray from the oven and place patties on the tray. Spray tops with spray olive oil and bake for 15-20 minutes or until dark golden brown.
- To serve, spread the pea puree on a plate and place the crispy tuna cakes on top. Or just dunk them straight into the pea puree and dig in!