Panko Tuna Cakes W Recipes

TUNA CAKES WITH ARUGULA-TOMATO SALAD

Steps:

• In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
• Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
• Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

PANKO TUNA CAKES W/ SOY AND MUSTARD

Steps:

• Beat the egg first, them mix together all the ingredients except the butter. Mix together very well.
• Take and make 6 small patties and compress them really well, make sure they are crumbly or they will fall apart. If the mix is too dry add a splash of milk at a time till its wetter. This recipe was not too dry for me.
• Melt butter in a skillet on medium heat and cook the cakes till browned.
• Enjoy!

ASIAN-INSPIRED TUNA CAKES

Steps:

• Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
• Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
• In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
• Place dipping sauce in a sandwich size Ziplock baggie.
• Heat oil in large pan.
• Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
• When browned on each side, remove and place on a paper towel to drain off excess oil.
• Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.