Very Versatile Baked Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 cans of tuna in water, drained1 cup of finely chopped onions1 cup of finely chopped celery1/8 cup of finely chopped sweet pickles1/8 cup chopped roasted red peppers2 large eggs (1 for binding, 1 for dredging)4 tbsp of Miracle Whip Light dressing (you can substitute light mayonnaise)4 tsp honey mustard1 lemon (use zest in the mixture, drizzle the juice over the finished product)2 tbsp of fresh finely chopped basil3 garlic cloves finely chopped1/2 cup Masa corn flour1 cup Panko bread crumbs1 tsp salt1/2 tsp black pepper1/2 tsp smoke paprika(you can substitute your favourite seasonings)
Preheat oven to 400 degrees
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
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
Nutritional Info 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
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