Ingredients
For Fishcakes
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil, for cooking (optional)
Spicy Mayo
- 3 tablespoons mayonnaise (45 ml)
- 1 teaspoon sriracha sauce (5 ml), or to taste
Instructions
- Mix the Fishcake Ingredients: In a bowl, combine the drained tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Mix well until the mixture holds together, suitable for shaping into patties.
- Shape the Patties: Form the mixture into 6 to 8 small patties, ensuring they are compact and uniform in size for even cooking.
- Cook the Patties: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Cook each tuna patty until they are golden brown and cooked through on both sides, approximately 4-5 minutes per side.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha sauce until well combined, adjusting the sriracha quantity to your desired spice level.
- Serve: Drizzle the spicy mayo over the warm tuna cakes or serve it on the side as a dipping sauce for added flavor.
Notes
- You can substitute regular mayo with a low-fat or vegan mayonnaise to adjust dietary preferences.
- Adjust the spiciness of the mayo by adding more or less sriracha to suit your taste.
- If you prefer a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
- These tuna cakes can be served as an appetizer or light main dish with a side salad.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
