Tuna Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 185.9
- Total Fat: 5.9 g
- Cholesterol: 63.2 mg
- Sodium: 488.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.1 g
- Protein: 13.1 g
View full nutritional breakdown of Tuna Cakes calories by ingredient
Introduction
Very lightly fried, these cakes with many layers of flavor and texture, are a great way to extend a can of tuna AND to use up leftover mashed potatoes. Served with grilled herbed asparagus and a light touch of dijonnaise - DELICIOUS! Very lightly fried, these cakes with many layers of flavor and texture, are a great way to extend a can of tuna AND to use up leftover mashed potatoes. Served with grilled herbed asparagus and a light touch of dijonnaise - DELICIOUS!Number of Servings: 4
Ingredients
-
1 can albacore tuna in water (drained and flaked)
1 cup (or so) leftover mashed potatoes
2 Tablespoons minced shallots (onion works too)
6 medium mushrooms (any kind) diced
1 whole roasted red pimento pepper (finely chopped)
2 Tablespoons chopped green olives
1 large fresh egg
Dill weed ( I use approx 2 teaspoons, use to your taste)
Green Peppercorn, crushed (I use about 1 teaspoon, use to your taste)
1/2 Tablespoon Extra Virgin Olive Oil, divided
1/2 cup panko bread crumbs, also divided
Tips
To decrease the sodium: use no-sodium tuna and increase the herbs, and/or leave out the olives.
To decrease the fat: use less or no olive oil
To lower cholesterol: omit egg and use egg substitute
Directions
1) Place tuna and leftover mashed potatoes in a medium bowl.
2) Saute shallots and mushrooms in 2 teaspoons of olive oil in a no-stick pan for 2-3 minutes, till onion is translucent and the mushrooms have released their moisture; add this to mixture in bowl.
3) To the bowl add pimeto peppers, green olives, egg, dill, green peppercorn, and just enough of the panko to make a mixture that can be "pattied".
4) Make 4 patties, coating each with more panko and lightly fry in the rest of the oli in your no-stick pan. Be sure to brown both sides - takes about 2-3 minutes per side on med heat.
5) Serve with a little dijonnaise if you like. (this will add extra calories)
Serving Size: Makes 4, 3.5 inch patties
Number of Servings: 4
Recipe submitted by SparkPeople user MARIANNEARC.
2) Saute shallots and mushrooms in 2 teaspoons of olive oil in a no-stick pan for 2-3 minutes, till onion is translucent and the mushrooms have released their moisture; add this to mixture in bowl.
3) To the bowl add pimeto peppers, green olives, egg, dill, green peppercorn, and just enough of the panko to make a mixture that can be "pattied".
4) Make 4 patties, coating each with more panko and lightly fry in the rest of the oli in your no-stick pan. Be sure to brown both sides - takes about 2-3 minutes per side on med heat.
5) Serve with a little dijonnaise if you like. (this will add extra calories)
Serving Size: Makes 4, 3.5 inch patties
Number of Servings: 4
Recipe submitted by SparkPeople user MARIANNEARC.