Spicy Tuna Cakes
Spicy Tuna Cakes are a delightful dish that combines creamy tuna and sweet potatoes with aromatic herbs and a hint of spice, perfect for a quick weeknight dinner or a flavorful snack.
Ingredients
For the Cakes
- 3 tablespoons melted ghee, divided This rich, nutty fat will keep your cakes moist and add a delightful sheen when cooked.
- 10 ounces canned albacore tuna in water, drained The tender, flaky texture of the tuna acts as the heart of the dish.
- 3 pieces scallions, thinly sliced Their mild onion flavor provides a fresh, aromatic layer.
- 2 tablespoons fresh cilantro, minced Bright and zesty, cilantro brings a burst of flavor and color.
- 1 ⅓ cups mashed baked sweet potato Sweet potatoes contribute a creamy texture and a hint of natural sweetness.
- ½ piece lemon zest The aromatic citrus notes elevate the flavors present.
- 1 tablespoon jalapeño, minced For those who crave a bit of heat, this pepper adds a nice kick.
- 2 large eggs The binding agent that holds the cakes together while keeping them light and fluffy.
- ½ teaspoon red pepper flakes A little spice goes a long way in enhancing the overall flavor.
- Kosher salt and black pepper, to taste Essential seasonings that elevate the taste of all the ingredients.
- 3 pieces lemons, cut into wedges (optional) Lemon wedges add brightness when served alongside.
Instructions
Preparation
- Preheat the oven to 400°F (204°C). Bake whole sweet potatoes for about 45-50 minutes until fork-tender. Cool, peel, and mash until you have 1⅓ cups.
- Thoroughly drain the canned tuna and press out any excess moisture.
- Thinly slice the scallions, mince the cilantro, and chop the jalapeño.
- In a large mixing bowl, combine the mashed sweet potato, beaten eggs, and 1 tablespoon of melted ghee.
- Gently fold in the drained tuna, chopped scallions, cilantro, jalapeño, lemon zest, and red pepper flakes. Season with kosher salt and black pepper.
- Divide the mixture into eight equal portions and form each into patties. Chill patties in the refrigerator for about 10 minutes.
Cooking
- Heat the remaining 2 tablespoons of ghee in a skillet over medium heat.
- Add the chilled patties to the pan and cook them for 4-5 minutes on each side until golden brown and crisp.
- Serve warm, with lemon wedges for added tang.
Notes
Ensure to drain the tuna well to avoid soggy cakes. Chilling the mixture helps the patties hold their shape while cooking. Bake instead of frying for a lighter version.