Spicy Tuna Cakes
If you want to add more pescatarian recipes to your repertoire, Spicy Tuna Cakes might be a recipe you should try.
- Servings: 3
- Total cooking time:
Ingredients:
- 1/2 teaspoon Cajun seasoning
- 2 5 ounce cans tuna
- 2 chili peppers
- 2 teaspoons Dijon mustard
- 1 egg
- 2 garlic cloves, minced
- 2 teaspoons greek yogurt
- 3 green onions
- A few dashes of hot sauce
- 1 Juice of lemon
- 4 ounces mirepoix
- 1 1/4 cup Panko breadcrumbs
- 1 teaspoon light sour cream
Instructions:
- Combine all ingredients except the breadcrumbs.
- Add panko 1 cup at a time until desired thickness (1 cup may be enough).Make 6 cakes.
- Place on a plate and let sit in the fridge for 30 minutes to form.
- Mix 1/4 cup panko and some Cajun seasoning in a shallow dish or plate.Cover with panko mixture and spray pan with cooking spray and saute for 3 minutes on each side.Spray with cooking spray before flipping each cake.
- Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.
