Tuesday, June 8, 2010

Tuna Cakes

These are so easy, fast and inexpensive to make. Perfect for a weeknight or quick meal. Compare to a crab cake, but much less expensive and just as delicious. And you can really add in whatever you want. This is usually how I make them.

Quick Ingredient Checklist:

  • 3 eggs
  • 2 cans of tuna, drained
  • about 1/2-1 cup gluten-free breadcrumbs (or regular for non-Celiacs) (to make your own breadcrumbs: gf bread crumbled fine, black pepper, garlic powder, onion powder, parsley flakes, Italian seasoning)
  • garlic powder, onion powder, paprika, black pepper, salt
  • just a few spinach leaves (optional)
  • chopped hot pepper (optional) or a pinch or two of cayenne pepper
  • parmesan cheese (optional)
In a bowl, mix the tuna and eggs until tuna is chopped small and eggs are thoroughly mixed. Mix in the breadcrumbs, spices, spinach, hot pepper or cayenne pepper and parmesan cheese and anything else you wanna throw in to try! If mixture is still too wet, add in more dry ingredients. Form the mixture into pancake shapes. In a frying pan on medium temperature with a little bit of oil lining bottom, fry one cake at a time a few minutes on each side until browned. And that's it!

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