Tuesday, January 3, 2012

Tuna Cakes

A very happy New Year to everyone! This holiday season as been filled with a lot of cooking for us. Unfortunately, we have very few pictures to show for our work. We were busy busy busy!

So now it is a new year and we are back on track eating and cooking a more normal amount.

Today, we made tuna cakes for lunch. We don't eat tuna cakes very often, especially in comparison to the amount of tuna we eat, but when we are looking for something quick tuna cakes are a great choice. The other good thing about tuna cakes is that you can eat the same recipe for three completely different meals: Tuna cake sandwich, tuna cake alone with sides like mashed potatoes and green beans, or like we did today, tuna cakes on salad. You can also choose to make them on the stove by frying them in oil or bake them in the oven if you are looking to be a bit more healthy.

For 4-5 good sized cakes you need:
1 can of tuna
1/4 cup mayonnaise
1 egg
2 Tbs lemon juice
3/4 cup bread crumbs (more if you would like to coat them)
Salt and pepper
Chopped onion, corn, or bell pepper can be added by choice
Oil  (if frying)

[ We have started using Miracle Whip (Miracel Whip in Germany) to save on calories. This mayo is very sweet and if you use a low-fat mayonnaise you might need to do something to cut the sweetness. We do this by adding mustard.]

Drain tuna and mix with the egg, mayo, lemon juice, salt. pepper, bread crumbs, and onion or other vegetable if you choose to. This time we used some corn.

Mix well and form into patties. If you have time refrigerating them for about 30 minutes will make it easier to fry.

She was being lazy and tried to remember the recipe without looking it up today. She also did not measure any ingredients. Because of this our tuna cakes were a lot denser than usual. We recommend to stick to the recipe! 

If you would like, you can roll the cakes in another 3/4 cup of bread crumbs. We skipped this step since we were going to eat the tuna cakes over salad.

Fry in oil over medium or bake on 175 C (350 F) for 20 minutes.

Serve anyway that sounds good to you!

Our cakes were served with a balsamic/olive oil/ herb dressing which we make ourselves and tomato soup.

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