Too Easy Tuna Cakes...

My family loves all kinds of seafood cakes. While crab (our favourite kind of cakes) is not readily on hand to make, tuna cakes are, with canned tuna always in our pantry. They also make an awesome portable lunch to pack and an after school snack for little ones. These patties can easily be made with just drained can tuna, mayonnaise and breadcrumbs... I like to see what I have on my counter and in the fridge to give it texture and to jazz them up. Potato and carrot shreds do just that giving them a nice character and added nutrients. It's a great recipe to have your children help in the kitchen and an easy way to #eatmorefish.

Too Easy Tuna Cakes
Makes 10 to 12 cakes

2 cans of tuna, drained (I use flaked tuna)
1 medium potato, grated (squeeze well to remove moisture)
1 medium carrot, grated
2 green onions, chopped
2 garlic cloves, minced
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 egg
1/2 cup dried bread crumbs
salt and pepper to taste
oil for pan-frying
lemon or lime wedges and mayonnaise for serving

Place all the ingredients in a medium bowl and incorporate to mix well. If mixture seems too moist, add a Tbsp. of breadcrumbs at a time and mix well. Let firm in the fridge for about 1/2 to one hour. Form mixture into patties.

I use disposable gloves to make it less messy. 

Heat 1 Tbsp. oil in a pan over medium-high heat and pan-fry tuna cakes until golden brown on one side; then flip with a spatula to cook on the other side.

Meaty, delicious and too easy-to-do....Serve with lemon or lime wedges. We like Japanese kewpie mayo for dipping. Vegetable crudites are perfect accompaniments!

Try also my Mini Crab Cakes as a tasty gourmet appetizer for a party!