A delicious and super-simple lunch or light supper option, this tuna cakes recipe is one to add to your arsenal. Using simple and readily available ingredients, this one is ready and on your table in just 30 minutes.
- 10 potato, 590 g, small, washed
- 6 cups water, boiling potatoes
- 2 onion, medium, diced
- 4.5 tbsp olive oil, extra virgin
- 3 cloves garlic, crushed (1.5 tsp)
- 1/2 tbsp curry leaves
- 1 tbsp paprika
- 1.5 tsp sea salt
- 2 cans tuna, MSC certified, drained
- 1 egg
- 1 handful coriander, fresh, finely chopped
Fried spices
Peel and dice onions and crush garlic. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions. Cook until onions are soft and lightly golden
Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly
Cutlets
In a bowl, beat egg and set aside
Place cooked potatoes in cold water to cool. Remove skin and mash
Add tuna, onion-spice mixture and cilantro. Mix thoroughly
Shape 14 round flattened cutlets and set aside
Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and
crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.
- You can prep these tuna cakes in advance and keep covered in the fridge until ready to cook
- Adjust the spices to your liking
- Fresh cilantro can be replaced with parsley or basil if preferred
- Leftovers can be stored in the fridge for 1-2 days
- You can also freeze these for up to 3 months
Nutrition Information:
Calories: 132kcal (7%)Carbohydrates: 15g (5%)Protein: 6g (12%)Fat: 5g (8%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 18mg (6%)Sodium: 274mg (11%)Potassium: 303mg (9%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 600IU (12%)Vitamin C: 9.1mg (11%)Calcium: 10mg (1%)Iron: 0.7mg (4%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.