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Tuna Cakes
I first tasted tuna cakes at my granny’s house. I remember how my grandfather almost polished off all of them before dinner because they were very tasty. I have learned that the mint adds a unique flavor to this recipe, and the lemon chive sauce is a must with these cakes.
You’ll need:
Makes about 12 cakes
2 cans (6oz per can) of Tuna in water
½ grated onion
8 mint leaves
One tbsp. of parsley
One egg
2 tbsp. breadcrumbs
Salt and pepper to taste
3 oz. vegetable oil
For sauce:
One cup of mayonnaise
Half a lemon
One tbsp. of chopped chives
Salt and pepper to taste
How to:
Strain the water out of the tuna, and place the tuna in a bowl. Add grated onion, chopped mint leaves, chopped parsley, eggs, and breadcrumbs into the bowl and mix with big spoon. Add a dash of salt and pepper. Wet your hands and create patties (flattened balls) from the tuna mixture, the size of a tablespoon. Heat the oil in a frying pan on medium heat and place the cakes inside. Fry until golden brown on both sides, turning over the cakes gently with a big spoon.
Once the cakes are all fried, you can prepare the sauce. Mix the mayonnaise with the lemon juice, chopped chives and a dash of salt and pepper. When serving the tuna cakes add a spoonful of sauce next to the cakes.
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