Tuna and potato seafood cakes with parsley and red pepper
Discover the perfect blend of flavors with our Tuna and Potato Seafood Cakes. Made with canned tuna, fresh parsley, red pepper, and a hint of lemon juice, these cakes are crispy on the outside and tender on the inside. Enjoy a delicious and healthy meal that’s quick and easy to prepare!
Cook time 8 min
Prep time 5 min
Ingredients:
1 can canned tuna1 egg white egg whites
1.50 cups potatoes
1/4 onion
1 sprig fresh parsley
1 tsp lemon juice
1/3 tsp red pepper (spice)
1 tsp olive oil
Delve into a delightful fusion of flavors with our Tuna and Potato Seafood Cakes recipe. Combining the earthiness of potatoes, the zestiness of lemon, and the subtle heat of red pepper, these seafood cakes are an impeccable choice for a light lunch or a flavorful appetizer. Easy to make and even easier to enjoy, let's transform simple ingredients into a memorable dish.
Instructions:
- In a medium saucepan, add the diced potatoes and cover with water.
- Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-15 minutes.
- Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes until smooth and let them cool slightly.
- In the same mixing bowl, add the drained canned tuna, finely chopped onion, chopped parsley, and lemon juice.
- Sprinkle in the red pepper spice to add a bit of heat.
- Mix the ingredients thoroughly until well combined.
- Add the egg white to the mixture. This will act as a binder to help hold the cakes together.
- Mix everything together until the egg white is fully incorporated.
- Using your hands, shape the mixture into small patties or cakes. You should be able to form about 6-8 cakes, depending on the size.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Once the oil is hot, add the tuna and potato cakes to the skillet in a single layer, making sure not to overcrowd the pan.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Once the cakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the tuna and potato seafood cakes hot with a side of your choice, such as a fresh salad or a dipping sauce like tartar sauce or aioli.
Tips:
- Ensure the potatoes are thoroughly mashed to avoid chunky bits in your seafood cakes.
- Drain the canned tuna well to prevent excess moisture, which can make the cakes fall apart.
- Finely chop the onion and parsley for a more uniform mixture and better texture.
- If you prefer a spicier kick, adjust the amount of red pepper to your liking.
- Use a non-stick pan and ensure it's adequately heated before adding your cakes to avoid sticking.
- Allow the seafood cakes to sear properly on the first side before flipping to ensure a beautiful golden crust.
Conclude your culinary journey with these Tuna and Potato Seafood Cakes, a testament to how everyday ingredients can come together to create extraordinary flavors. Crisp on the outside and tender on the inside, these cakes are sure to impress at any gathering. Serve them with a fresh salad or tangy dipping sauce, and savor the satisfaction of a dish well-cooked.
Nutrition per serving
1 ServingsCalories 340kcal
Protein 40g
Carbohydrates 44g
Fiber 5g
Sugar 3.46g
Fat 6g
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