Tuna Fish Patties Food

TUNA PATTY

Steps:

• In a large bowl, combine the tuna, egg, bread crumbs, onion, celery, red pepper, mayonnaise, chili sauce and seasonings; mix well. Shape into four patties (mixture will be soft). , Coat a nonstick skillet with cooking spray; fry patties for 3-4 minutes on each side or until cooked through. Serve on buns with tomato and lettuce if desired.

FISH CAKES

Steps:

• Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes - scoop out the potato and discard the skin).
• Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
• When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
• Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
• Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
• Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
• Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
• Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking - this will allow them to firm up slightly.
• Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden - you may need to work in batches.
• Serve straight away, with veg or salad and lemon wedges for squeezing over.

EASY TUNA PATTIES

Steps:

• Preheat the oven to the "keep warm" setting (150-170 degrees F).
• In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
• Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
• Serve immediately.

COMFORTING TUNA PATTIES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.

TUNA PATTIES

Steps:

• Combine ingredients. Refrigerate 10 min.; stir.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
• Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

TUNA & SWEETCORN FISH CAKES

Steps:

• Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
• Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
• Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches - keep warm in a low oven. Serve with extra mayonnaise and salad leaves.

TUNA CROQUETTE

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TUNA PATTIES

Steps:

• Mix all ingredients.
• Use more or less breadcrumbs, as needed, to soak up the moisture from the tuna and egg until it is the consistency of a "patty" (I'm sorry I can not explain this better!).
• Make into patties 1/2 inch thick.
• Sprinkle both sides of patties with pepper, and pat it inches.
• Warm up oil and butter in a pan over medium heat, enough so it's hot enough to cook but not burn. You know how your own burners work.
• Fry until golden brown, and flip to cook the other side.

TUNA FISH-CHEESE PATTIES

Steps:

• Into a small bowl, tear-up the bread and soak in 2 tbsp milk for a couple minutes. Set aside.
• In a mixing bowl, thoroughly mix all ingredients together (except oil and Panko).
• If the mixture feels too wet, add Panko a tbsp at a time, until you can form soft balls.
• Heat 2 tbsp olive oil in a frying pan.
• Form tuna mixture into patties and fry for 5 minutes until golden brown.
• Carefully flip the patties. Add more oil if necessary and brown the other side for 5 minutes.
• Drain on paper towels and serve after a 4 or 5 minute rest.

MASALA TUNA FISH CAKES

Steps:

• In a large bowl, stir together potato, tuna, cilantro, ginger, chile, onion, spices and salt, using a fork to thoroughly combine.
• Taste and add more salt if needed. Once the is seasoning right, then use a fork to whisk in the egg.
• Spread breadcrumbs on a plate. Scoop mixture by 1/4-cupfuls and flatten into 1/2"-thick circles between your palms to make cakes. One at a time, place cakes on the breadcrumbs to coat the bottom, then use a spatula to carefully flip to coat the other top. Transfer fish cakes to another plate and chill 1 hour.
• Heat 2 tbsp of ghee or oil in a large skillet (cast iron is ideal) over medium heat. When shimmering hot, carefully slide in half of the fish cakes. Don't crowd them by doing all in one batch, you need space to maneuver a spatula to flip them. Cook about 6 minutes, flipping once halfway through, reducing heat if browning to quickly.

EASY TUNA CAKES

Steps:

• Remember to drain your tuna before mixing all your ingredients.
• In a medium mixing bowl, add all the ingredients and mix until combined.
• To form the tuna cakes, use a 1/4 measuring cup to get all of the cakes of the same size.
• Heat a medium nonstick skillet, place your cakes and cook for 2 minutes on each side or until golden brown. Try not to overcrowd your skillet, and cook them in batches of 3. Repeat until finished. Try not to move them too much to avoid them falling apart.
• Serve immediately with some mayonnaise or tartar sauce, and Enjoy!

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

TUNA CAKES

Steps:

• Preheat oven to 450°F degrees. Line a baking sheet with parchment paper.
• In a large bowl stir together egg, parsley, yogurt, Dijon, Worcestershire, Old bay, hot sauce and lemon zest.
• Add tuna and saltine cracker crumbs. Mix gently to combine.
• Scoop out some tuna mixture using a 1/3 cup measuring cup. Press the mixture into the measuring cup lightly to form a patty. Turn the measuring cup over gently onto the baking sheet. Gently press any bits of the mixture that dislodge back onto the mound or gently make a patty.Repeat to make 6 patties.
• Bake at 450°F for 12-14 minutes until golden brown. Allow to sit a few minutes after baking to rest before serving. Serve with lemon wedges.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

TUNA FISH PATTIES

Steps:

• Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
• Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.
• Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.

TUNA FISHCAKES

Steps:

• Mix the mashed potato with the tin of well drained tuna and mixed herbs. Shape into patties.
• Refrigerate for an hour to firm them up.
• Dip patties into the flour and then the egg and then the breadcrumbs.
• Place on a lightly greased oven tray and bake in the oven for about 20 minutes 220 *c, turning once.