Tuna Patties
Description
These tuna cakes are tender on the inside and crispy golden on the outside and have the perfect amount of seasoning.
Ingredients
3 - 5 oz. cans tuna
2 T. fresh parsley, minced
1 green onion, finely minced
1 t. Old Bay seasoning
1/2 t. garlic powder
1/2 t. kosher salt
3/4 c. panko, coarse breadcrumbs or crushed saltine crackers
2 T. Dijon mustard
2 T. mayonnaise
2 eggs, beaten
2 T. olive oil, divided, for cooking
Directions
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Drain tuna; flake into small pieces with a fork.
In a medium bowl, mix tuna with the parsley, green onion, Old Bay seasoning, garlic powder, salt, panko, mustard, mayonnaise, and eggs.
Form into 8 patties using a 1/3 c. measuring cup to portion it out, patting mixture into a patties with your hands. Place in a covered container.
Refrigerate patties for 15 minutes up to 24 hours to firm them up.
When ready to cook, heat 1 T. olive oil in a skillet over medium-high heat. Add the patties; cook for 4 to 5 minutes until lightly browned; gently flip them over; cook about 3 to 4 minutes or until lightly browned. Add the remaining olive oil, repeat with another batch, adjusting the heat since the skillet will be hotter.
Serve immediately, with a sauce, like remoulade, tartar sauce, Caesar dressing, or Parmesan dressing.
Makes 8 patties for 4 servings.
*These can also be cooked in the air fryer for 12 minutes at 400° flipping them mid-way through.