You can make basically any seafood into a "cake". During the depression, according to my Mom, they often took whatever fish were caught and turned them into some "cake," and she told me this was why she was never a big fan of fish. However, she did like those tiny cans of white tuna. There were around 3 oz of tuna per can, just right for a woman who wanted to watch her weight.
One day, when I didn't have much in my own cupboard, I decided to make tuna cakes. My kids were little, and money was scarce, and I had to do something. I was surprised at how good it actually was. I was even more astonished that my little ones ate the cakes! So, here's the recipe:
- 1 can Bumblebee (or another brand) Albacore Tuna
- 1 tbsp very finely chopped red onion
- 1 celery rib, finely chopped
- 1 tbsp Dijon mustard
- 1 large egg
- 1/4 cup panko bread crumbs
- 1 tbsp light mayonnaise
- 1 tbsp Everything Bagel Seasoning
- 1/4 cup grapeseed or avocado oil
- Drain the tuna and flake it up in a bowl.
- Add the onion, celery, Dijon mustard, egg, and mayonnaise, and mix well.
- Add the panko breadcrumbs and mix until thick.
- Preheat a nonstick pan over medium heat with the oil until it begins to glisten.
- Place the Everything Bagel Seasoning in a shallow bowl.
- While that's going on, shape your patties with an ice cream scoop or in 1/2-cup portions by scooping each one at a time into the everything seasoning, then lightly press and coat the top.
- Place in the heated oil and repeat.
- Cook for 3-4 minutes over medium heat, or until deeply browned, then gently flip over (I use a fish spatula).
- Cook for another 2-3 minutes on the other side, then set on paper towels to drain.
- Should make six total
- You could bake these, remember you will still have to flip them!