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Canned Tuna Cakes

These canned tuna cakes are inexpensive to make and so delicious.
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American

Equipment

  • Parchment Paper
  • baking sheet

Ingredients
  

  • 2 4 oz cans Tuna, drianed
  • 2 eggs
  • ½ cup mayonnaise
  • ½ lemon, juiced
  • salt and pepper to taste
  • ½ teaspoon celery seed
  • 2 tbs onion, minced
  • 1 tbs Dijon mustard
  • ¼ cup fresh parsley, chopped
  • 1 cup panko breadcrumbs
  • 1 tbs sriracha hot sauce
  • canola oil for pan frying

Instructions
 

  • In a medium sized bowl, combine all of the ingredients
  • Form them in to small patties about 2 inches wide and lay them down on a parchment paper lined baking sheet.
  • Put them in the fridge for an hour or two. This will help them from breaking apart when being fried
  • Pan fry them in the hot oil until they're golden brown on both sides.
  • Drain them on paper towels or a wire rack once they're done.
  • Serve warm with tartar sauce.
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