Tuna Cakes (Panko)

Short on time but hungry for something delicious? These tuna patties will come to the rescue.

1 (5 oz) tuna, packed in water, drained very well
1 (12 oz) can tuna, packed in water, drained very well
¼ cup +2 Tbsp. Panko breadcrumbs
½ cup Parmesan cheese, freshly grated
½ cup red onions, chopped
3 tsp. garlic, minced
2 tsp. dried parsley
¼ tsp. onion powder
¼ tsp. dried dill
⅛ tsp. crushed red pepper
½ tsp. celery seeds
2 tsp. black pepper, freshly ground
1 ¼ tsp. sea salt
3 Tbsp. mayonnaise
2 tsp. lemon zest, freshly grated
3 tsp. lemon juice, freshly squeezed
3 eggs, lightly beaten

Patties:
¼-½ cups panko
6 Tbsp. vegetable oil add more as needed

Add all of the ingredients into a bowl and mix to combine.

Use a ¼ measuring cup to scoop the mixture. Shape into Patties.

For the Patties:
Add the ¼ cup of panko to a shallow dish and lightly coast both sides with the panko. Add more panko if needed.

In a large skillet over medium high heat. Add 3 Tbsp. of oil. Add more if needed. Add about 4-5 patties to the skillet. With the spatula fatten cakes about ⅛” thick. Cook on both about 3-4 minutes or until golden brown flipping carefully. Drain on paper towel. Repeat with the second batch.

Allow to cool for a few minutes before serving.

Sharing is caring, so please share this recipe, so other people can enjoy it.

Makes 5 servings.

Cook’s Notes:

• Be very careful flipping the tuna patties over, they are very delicate. To help flip the patties over, it will be useful to use two spatulas. If you can, purchase a fish spatula. It's perfect for flipping delicate fish.
• Do not overcrowd the pan. I can fit about 3-4 tuna patties in the skillet. Feel free to add more oil if needed.
• If the oil becomes messy with brown bits etc, clean out the pan before you fry the rest of the patties.