Spicy Tuna Fish Cakes Recipe

Tuna: Provides the main protein and flavor base for the fish cakes.

Breadcrumbs: Helps bind the mixture and adds a crispy texture.

Egg: Acts as a binding agent to hold the patties together.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Sriracha: Gives the fish cakes a spicy kick.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a hint of sweetness.

Salt: Balances and enhances the flavors.

Pepper: Adds a bit of heat and seasoning.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too dry, add a little more mayonnaise or a splash of water to achieve the right consistency. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the pan.

• tuna - Substitute with salmon: Salmon provides a similar texture and flavor profile, making it a great alternative for fish cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture, which can enhance the overall crunch of the fish cakes.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a good option for those who are vegan or have egg allergies.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, while being lower in fat and calories.

• sriracha - Substitute with hot sauce: Any hot sauce can be used to provide the desired level of spiciness, depending on your preference.

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced fresh garlic for every ¼ teaspoon of garlic powder to achieve a more robust garlic flavor.

• onion powder - Substitute with finely chopped onion: Use 1 tablespoon of finely chopped onion for every teaspoon of onion powder to add a fresh, aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the tuna fish cakes to cool completely at room temperature before storing.
• Place the cooled fish cakes in an airtight container, separating each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, arrange the fish cakes on a baking sheet lined with parchment paper and freeze them until solid, about 1-2 hours.
• Once frozen, transfer the fish cakes to a resealable freezer bag or airtight container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents for easy identification.
• When ready to enjoy, thaw the fish cakes in the refrigerator overnight.
• Reheat the fish cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through, or reheat them in a skillet over medium heat until warmed and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tuna fish cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the fish cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• Microwave Method: Place the tuna fish cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fish cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tuna fish cakes on the toaster oven tray. Heat for 10-12 minutes, flipping halfway through, until they are thoroughly warmed and crispy on the outside.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the tuna and mixing the ingredients thoroughly.

• Measuring cups: Essential for measuring out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: Needed to measure the sriracha, garlic powder, and onion powder.

• Whisk: Handy for beating the egg before adding it to the mixture.

• Frying pan: Used to cook the tuna patties until they are golden brown and crispy.

• Spatula: Helps in flipping the patties while frying to ensure even cooking.

• Plate: For placing the formed patties before frying and for serving them once cooked.

• Paper towels: Useful for draining excess oil from the fried patties.

Prepare ingredients ahead: Drain and flake the tuna in advance. Measure out the breadcrumbs, mayonnaise, and spices to save time.

Use a food processor: Quickly mix the tuna mixture using a food processor for a more uniform consistency.

Preheat the pan: Start heating the olive oil while forming the patties to save cooking time.

Batch cooking: Fry multiple patties at once if your pan is large enough to cut down on total cooking time.

Quick cleanup: Line your prep area with parchment paper for easy cleanup after forming the patties.