- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 149.9
- Total Fat: 2.3 g
- Cholesterol: 52.9 mg
- Sodium: 432.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.6 g
- Protein: 20.0 g
Very Versatile Baked Fish CakesSubmitted by: KINGPIN72
IntroductionI am allergic to shellfish, but you can substitute crab meat, shrimp, salmon or any white fish for the tuna. These are baked not fried!
My son is on a gluten-free dairy-free diet, so simply use gluten-free bread crumbs or crushed rice cakes in place of the Panko to make this recipe gfcf! I am allergic to shellfish, but you can substitute crab meat, shrimp, salmon or any white fish for the tuna. These are baked not fried!
My son is on a gluten-free dairy-free diet, so simply use gluten-free bread crumbs or crushed rice cakes in place of the Panko to make this recipe gfcf!
5 cans of tuna in water, drained
1 cup of finely chopped onions
1 cup of finely chopped celery
1/8 cup of finely chopped sweet pickles
1/8 cup chopped roasted red peppers
2 large eggs (1 for binding, 1 for dredging)
4 tbsp of Miracle Whip Light dressing (you can substitute light mayonnaise)
4 tsp honey mustard
1 lemon (use zest in the mixture, drizzle the juice over the finished product)
2 tbsp of fresh finely chopped basil
3 garlic cloves finely chopped
1/2 cup Masa corn flour
1 cup Panko bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoke paprika
(you can substitute your favourite seasonings)
I make constant modifications to the vegetables in this recipe based on what is fresh at the market. Chillis or peppers add a nice heat and colour. Scallions and a touch of hot sauce can really kick up the flavour. These are great as leftovers too, heat them up and put them on a burger bun with lettuce and tomato and your favourite condiment for a 'healthy' burger substitute.
In a large mixing bowl combine tuna, onions, celery, pickles, red peppers,basil, garlic, Miracle Whip, honey mustard and 1 egg. Zest the lemon into the mixture. Mix together thoroughly (I use my hands). Add seasonings and masa and mix thoroughly until well combined.
For dredging and breading, you will need two shallow containers. In one container beat together the remaining egg with a tbsp of cold water. In the other container add the Panko (you can season the panko for added flavour).
Prepare a baking sheet and line it with foil.
Form the tuna mix into 3 inch diameter patties about 1 inch thick. Note: if the cakes are too moist to hold together, you can add a little more masa or add some bread crumbs to the mixture. Coat the cake in the egg and milk mixture then roll in the panko until well covered. Place on the baking sheet and continue until all of the tuna mixture is gone (about 12 cakes).
Place the baking sheet on the middle oven rack and bake for about 45 minutes, flip the cakes after about 20 minutes to get a nice crisp on the cakes.
Serve with the sauce of your choice, I prefer a nice garlic and basil aioli, but it goes great with a squeeze of lemon or a honey-garlic sauce.
Serving Size: Makes 12 3" diameter x 1" thick cakes