A twist on old-fashioned fish cakes, these yummy little patties are creamy on the inside, and crispy on the outside and most of the ingredients should be on hand in the pantry.
Dried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.
These tuna cakes grow crackly on the outside, but stay velvety on the inside thanks to creamy cannellini beans. They’re served alongside a crisp wedge salad with a briny ranch dressing that is studded with olives. It might seem to produce a lot of dressing, but it’s just enough for smothering the iceberg and dunking the tuna cakes. Best of all, this dish makes use of pantry staples, like canned tuna, beans and olives, so you can make it even when the fridge is looking bare.
Looking for a low cholesterol alternative to red meat patties? We recommend giving these tuna patties a try!
Pan-Fried Tuna White Bean Cakes
Ingredients:
1 can (400g) white beans, drained and rinsed
1 can (185g) tuna in spring water, drained
1 egg
1/4 cup breadcrumbs
1 small red onion, finely chopped
2 tbsp fresh parsley, chopped
Zest and juice of 1 lemon
Salt and pepper, to taste
2 tbsp olive oil
Instructions:
Mash Beans:
In a large bowl, mash the white beans until they are fairly smooth.
Combine Ingredients:
Add the drained tuna, egg, breadcrumbs, finely chopped red onion, chopped parsley, lemon zest, and lemon juice to the mashed beans. Mix until well combined.
Season:
Season the mixture with salt and pepper to taste.
Shape Patties:
Form the mixture into small patties.
Heat Oil:
In a large frying pan, heat the olive oil over medium heat.
Cook Patties:
Cook the patties for 3-4 minutes on each side, or until they are golden and crispy.
Serve:
Serve the tuna white bean cakes with a side salad or your favorite dipping sauce.
Tags:
#PanfriedTunaCakes #WhiteBeanRecipes #EasyMeals #QuickDinner #HealthyLunchIdeas #SeafoodDelights #HomemadeGoodness #TastyAndSimple #NutritiousBites