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Mini Asian Tuna Cakes with Hot Chile Sauce

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Submitted by: llcoonan

 

These tuna patties have panko bread crumbs, mayonnaise & seasonings. They're shallow-fat fried and served with a mixture of mayo & hot chili sauce.
 

Ingredients

  • For Tuna Cakes:
  • 12 1/2-oz. can Drained Water-Packed Tuna
  • 1/2 cup of Panko Bread Crumbs
  • 1/4 cup of chopped green onion
  • 1/2 cup of mayonnaise
  • 1/2 tsp reduced-sodium soy sauce
  • 1 tsp of minced fresh ginger
  • Flour to dust your hands
  • 4 tbsp of olive oil
  • For the Sauce:
  • 1/2 cup of mayonnaise
  • 1 1/2 tbsp of Sriracha Hot Chile Sauce

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Method

Heat an oven to 300 degrees. Make the sauce by mixing together the Sriracha and the mayonnaise. In a large bowl mix all the ingredients for the tuna cakes except for the flour and olive oil. Divide the mixture into 10 fairly equal portions. Dust your hands with the flour and form the 10 portions into patties, re-dusting your hands with flour between each patty. Heat a large non-stick frying pan with 2 tbsp of the olive oil. Test to make sure it sizzles when you add the patties. Fry 5 patties at a time, 2-3 minutes per side or until browned and crisp on each side. After the first patties are cooked, add remaining olive oil and allow it heat up. While the last five patties are frying keep the first patties warm. Place patties on plate and drizzle with some of the sauce; set out the remaining sauce for those who would like extra.

 

Notes: This is a spicy updated version of tuna cakes. It is sure to be a hit.

 

Number of Servings: 3-4

 

Submitted by: llcoonan ()

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