Miriam Szokovski | Chabad.org
Tuna patties (sometimes called tuna cakes) are easy to pull off on short notice with ingredients you likely already have, which I think most of us are looking for at the moment.
Here are some easy substitutes:
I seasoned mine with chili-garlic sauce, but if that’s not something you usually have, you can use a squirt of Sriracha instead. Even a pinch of dried red pepper flakes will do if that’s all you have.
Instead of the scallions, you can use some finely minced onion and/or a handful of herbs (parsley, cilantro). Chives would also work well.
The rice vinegar flavor works well here, and it’s a bit milder than regular vinegar, but if you only have white vinegar use that. You could also use lemon juice or white wine vinegar. But try not to leave it out entirely. The hit of acidity makes a big difference.
If you don’t have cornflake crumbs, you can use breadcrumbs on the outside, too; you just won’t get the same golden color.
The lemon-garlic sauce provides a cooling counter to the spicy tuna cakes. I definitely recommend making it!
Spicy Tuna Patties | Pareve
Yield: 8-10 patties
18 ounces (500 grams) chunk light tuna in olive oil (3 cans)
¼ cup mayonnaise
1 tablespoon chili-garlic sauce
1 tablespoon rice vinegar
Salt
Black pepper
2 eggs
⅓ cup breadcrumbs
3 scallions, finely sliced
⅓ cup cornflake crumbs
Oil for frying
Drain the tuna and mash it with the mayonnaise. (I used tuna in olive oil; if you use the one that comes in water, you may need an extra tablespoon of mayonnaise.) Mix in the chili-garlic sauce and the rice vinegar. Add the salt and pepper. Taste and adjust the seasoning as needed.
Add the eggs, breadcrumbs, and scallions. Mix well (put on a glove and mix by hand if it’s easier).
To make uniform patties, use a large spoon or small measuring cup to scoop the tuna, then form each scoop into a patty with your hands. Press each patty into the cornflake crumbs so that they’re coated on both sides.
Heat the oil in a large frying pan and fry the patties over medium-low heat for 4-5 minutes on the first side, then flip and fry for another couple of minutes.
If you prefer to bake these, use a real baking sheet (not disposable) and bake at 450 degrees F for 10 minutes, then flip and bake for another 4-10 on the second side. Spray the pan and the tops of the patties with baking spray (or drizzle with a little oil).
Serve warm. Dip into the lemon-garlic sauce.
Lemon-garlic Sauce | Pareve
½ cup mayonnaise
1 teaspoon garlic powder
Juice of 1 lemon
Salt
Pepper
Mix all of the ingredients. Serve it alongside the patties.
Miriam Szokovski is a writer, editor and member of the Chabad.org
editorial team.
