Asian Tuna Cakes

I have been considering making this recipe for a while and I finally got my act together a few days ago to whip it together.  What first appealed to me about this recipe was both its flexibility and convenience.  I like having recipes in my back pocket which require ingredients that I always seem to have on hand.  My cupboard is always filled with cans of tuna and variety of sauces, which work perfectly for this recipe.

I originally got the idea for the recipe from Simply Fresh, another food blog based out of Ottawa. I’ve been following Jodi’s blog for a while, but this is the first time I’ve ever made something inspired from her work.

I was not disappointed with these little cakes. In fact the only issue I had with them was I didn’t have any leftovers because they were THAT delicious. Every time I would fry one of the cakes up, I would “accidentally” break larger and larger chunks off.  These chunks would just “happen” to fall into my mouth. Alas, when it actually came time to sit down for dinner, there weren’t many tuna cakes to enjoy.

This recipe is great for students because it requires little to no skill in the kitchen to prepare.  It’s nice because you essentially combine and fry; resulting in a delicious and quick dinner.  In the end, I’m quite happy with my tuna cake experiences and will probably make this recipe again.

Recipe Below

  • 1 Can of tuna – drained
  • 1/4 cup bread crumbs
  • 1/4 cup grated carrots
  • 2 T diced celery
  • 2 t grated ginger
  • 2 t soy sauce
  • 2 t ketchup
  • 1 egg
  • Salt and Pepper to taste
  • Oil for frying
  1. Combine all the ingredients besides the oil in a bowl and press into patties
  2. In a nonstick frying pan, heat the oil over medium heat
  3. Fry patties until crispy and golden on the outside (about  3 minutes a side)
  4. Serve and enjoy!
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One response to “Asian Tuna Cakes

  1. Pingback: Poached Salmon with Creamy Dill Sauce | The Savoury Starving Student·

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