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#TUNA FISH CAKES HOW TO#

Seasoning Substitutes. Don’t have fresh green onion, peppers, garlic, and parsley? No worries.As a mom of three, I love dishes where I can hidxe an extra serving of veggies. Add Veggies. You can increase the amount of vegetables in this dish by adding some shredded zucchini.Otherwise, warm them up in the air fryer. I highly recommend reheating them in a skillet over medium heat until they are warmed through. Store them in an airtight container in the fridge for up to 3 days. These cakes also go really well with ranch, especially my favorite Tessemae’s Habanero Ranch! Storage Mango sour is a relish made with mangoes and spices. I serve my tuna cakes with spicy mango sour (the ultimate Guyanese condiment). Golden, delicious tuna cakes are ready! What to Serve with Tuna Cakes Then pan fry them in a small amount of oil until each side is golden brown. However, in Guyana we only use eggs, at least that’s how my mom taught me. Simply whisk together two eggs and dip each tuna cake into the whisked eggs ensuring that all the sides are coated. Meaning you typically dip your protein in flour, then an egg wash, then a crunchy coating before frying.

In America, an egg wash and flour dip is more common. When making fish cakes in Guyana we always dip them in an egg wash before frying. I made 6 cakes but this recipe can easily make 8. I like to form all of the little patties before I start cooking them. That’s it!Īdd some oil to the palm of your hands to prevent them from sticking to your hands. Next flatten the ball and shape into a round disk, similar to a burger patty. Then scoop equal amounts into the palm of your hands and form into a ball. Add all of the ingredients to a bowl and mix together.

#TUNA FISH CAKES HOW TO#

How to Make Tuna Cake Form Tuna Pattiesīringing the tuna cakes together is pretty simple. They are also used as an egg wash, to form a golden crust as they cook. They hold together all the ingredients to form the shape of the patty.

Seasoning: I use salt and black pepper.

Baby bell peppers: Use this or 1/2 a regular bell pepper, finely diced.

Garlic cloves: Grate fresh garlic for the best flavor.

Russet potato: Adding boiled and crushed potatoes to the fish gives the cakes a great texture.

I buy the ones that come in the packet because there is no water to drain but really any kind of tuna or even canned salmon will work.

Canned Tuna: I used pole and line caught white albacore tuna.

When you read this list, you may be wondering, “Where’s the mayonnaise, breadcrumbs, and flour?” In Guyana, we keep it simple with seasoned tuna patties coated in egg wash.

Versatile: There are so many ways to make and serve these delicious tuna patties.

Quick and Easy: Make fried tuna cakes with minimal ingredients and just 20 minutes.

Take this basic canned good and transform it into a delicious entree for any meal.

Affordable: Canned tuna is cheap and plentiful.

Be kind to your wallet and your taste buds with this easy meal. If you have a can of tuna and don’t want to make a boring tuna sandwich, tuna cakes are the perfect solution! Canned tuna, fresh herbs, and vegetables come together to form delicious, hearty tuna patties. Learn how to make a tuna cake the quick and easy Guyanese way with canned tuna, peppers, herbs, and a few pantry staples. Tuna cakes are perfectly seasoned pan-fried patties that are fried until golden brown.