Weeknight Spicy Tuna Cakes
- Yield 12 cakes
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Weeknight Spicy Tuna Cakes sits in the Snacks section of Regbie. The card serves 12 cakes. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 cakes
- 3 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- Finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons, cut into wedges (skippable)
Method
Warm the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners !)
In a large bowl, mix together the tuna, scallions, and cilantro. Tip in the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Salt with salt and pepper to taste. The cook normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
Roast the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
Move the cakes to a wire rack to cool. The easiest way the cook’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.
Kitchen notes
- Store them in the fridge in a air-tight container for up to four days or in the freezer for up to 3 months.
- When you’re ready to eat the leftovers, skillet-fry the thawed tuna cakes in some melted fat over a medium burner.
- Crisp the edges, and you’re good to go.
