These crispy tuna cakes are super easy to make and served with a zesty lemon aioli.
I have partnered with John West to create delicious recipes using their new premium range of Deli Tuna. This recipe for Tuna Cakes with Lemon Aioli is so easy to make and tastes delicious. I chose Zesty Lemon and Italian Herbs flavoured John West Deli Tuna for this recipe because it goes so well with my tangy lemon aioli.
The chunky loin tuna pieces blend perfectly with the mashed potatoes and spring onions to make delicious, comforting tuna cakes. When paired with my creamy lemon aioli, these tasty treats will be devoured whenever you serve them. They are great for dinner, lunch or even as nibbles at a party, just make them a little smaller if feeding a crowd. I like to make the potato mash the night before so it is super quick to whip up these Tuna patties the next day.
How to make tuna cakes with lemon aioli:
To begin, combine all of the patty ingredients (apart from the panko crumbs) in a large bowl. Season with salt and pepper and mix well together.
Roll the mixture into approximately 16 balls, coating each ball in panko crumbs as you go. Press the balls down into a patty shape ready for frying. Mine were just under a 1/4 cup of mixture each. I used my ice cream scoop to make them all even amounts.
Add a few tablespoon of neutral oil to a large non-stick fry pan and warm to a low to medium heat. Fry the patties in batches for a few minutes either side until golden brown and cooked through. Keep the patties in a warm oven while you cook all the batches. Mix together the ingredients for the lemon aioli and serve with the hot tuna cakes and a fresh salad.
Can I substitute the panko crumbs? Absolutely. If you don’t have panko crumbs feel free to use regular dried bread crumbs instead. If you want to make these gluten free, pop a packet of rice crackers in the food processor until they resemble a fine crumb and use these as an alternative.
Thanks so much to John West for partnering with me to create this delicious recipe.
Be sure to check out my recipe for Tuna and Ricotta Baked Pasta Shells, another partnership with John West.
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Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 21gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 76mgSodium: 776mgCarbohydrates: 64gFiber: 5gSugar: 4gProtein: 24g
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