Wednesday, September 25, 2013
This evening I was in the mood for tuna cakes. I also had a small zucchini in the fridge that wasn't really big enough to do anything with -- so I grated it and added it to my patty mixture. I didn't really make a "recipe", in that I didn't actually measure anything out -- I just sort of added a little of this and that as I went along. I used 2 cans of drained tuna (Wild Planet), a grated small zucchini, a little mayonnaise, diced celery, a couple sliced green spring onions, sea salt, a couple squeezes of sriracha sauce (for spice), and an egg. I mixed it all together and then added a couple tablespoons of ground golden flax, just enough until I could form the mixture into soft patties that stayed together. I sauteed the cakes in a skillet coated with some light olive oil until golden brown (about 5 minutes on each side) and then moved them to a cookie sheet and placed in a 250 degree F oven to keep warm while I finished making all the cakes. I made 7 tuna-cchini cakes from my concoction. I find that by making smaller patties it makes them much easier to flip without breaking. The only thing I would do a bit differently is to add a tad more sea salt...so instead I just sprinkled a little on top. You can easily add whatever you like to these cakes to season them the way you like them. While these tuna-cchini cakes were nothing to write home about or anything and very simple...I liked them (hubby chose to eat something else -- too many crunchy things in them for him...LOL). I look forward to having some of the leftover tuna-cchini cakes cold for lunch tomorrow. I snapped a couple photos for you to see below. Enjoy!