TUNA CAKES: Dice vegetables then mix ingredients.
To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.
To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.
Boil the potatoes in lightly salted water for 15-20 minutes, until they're tender.
When they're just cooked, drain and mash them.
Then stir in the tuna and lemon juice then season to taste.
Divide this into eight and shape into round fish cakes.
Heat the oil in a large, non stick frying pan and fry the fish cakes on one side for three minutes.
gently turn them over and fry the other side for a further two minutes.
Serve two tuna cakes per person, ideally with some spring onion salsa.
Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
Heat oil in a medium saucepan to 350\u00b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.
ggs and then combine with tuna, soy sauce, pepper, onion, panko
In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-inch balls.
Roll balls in remaining bread crumbs.
Flatten to 1/2 inch thickness.
In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.
Set aside 3/4 cup bread crumbs.
Combine all ingredients except oil.
Form eight patties, coating each side with reserved bread crumbs.
Heat 1 tablespoon oil over medium heat.
Cook 4 patties for 4 to 5 minutes on each side.
Add other tablespoon oil and cook remaining tuna cakes.
makes 4 to 6 servings.
Total time:
25 minutes.
Preheat the oven to 375\u00b0F.
Cook the potatoes in salted water until tender.
Mash the potatoes and stir in the other ingredients. Check the seasoning.
With damp hands, shape the mix into patties of the size you want.
If you want, brush the tops of the patties with oil.
Bake in the oven for 20 minutes until the tuna cakes are golden.
In a small bowl mix tuna with chopped peppers, mayonnaise, Dijon Mustard and bread crumbs.
Shape mixture into 4 equal size patties.
In a medium skillet, heat olive oil over medium heat.
Cook and brown tuna cakes in hot oil, 3-4 minutes per side or until hot and golden brown.
Mix all ingredients.
Shape into 6 patties.
Fry in 10-inch skillet over medium heat in 1 teaspoon margarine until browned. (Can substitute canned salmon for tuna.)
o is put the ingredients for the cakes, except the orange juice
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
b>tuna, egg, parsley and flour; mix well to combine. Season.
For
eserve bacon fat in skillet for potato cakes.
In a large