Spicy Tuna Fish Cakes Recipe

Tuna: Provides the main protein and flavor base for the fish cakes.

Breadcrumbs: Helps bind the mixture together and adds a crispy texture.

Egg: Acts as a binder to hold the patties together.

Green onions: Adds a fresh, mild onion flavor and a bit of color.

Sriracha sauce: Brings a spicy kick and depth of flavor to the patties.

Garlic powder: Adds a subtle garlic flavor without the moisture of fresh garlic.

Salt: Enhances the overall flavor of the fish cakes.

Black pepper: Adds a hint of heat and seasoning.

Olive oil: Used for frying the patties to a golden brown and crispy perfection.

When forming the patties, make sure to press them firmly to ensure they hold together well during frying. If the mixture feels too dry, you can add a little bit of mayonnaise or an extra egg to help bind the ingredients. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the pan.

• tuna - Substitute with salmon: Salmon provides a similar texture and flavor profile, making it a great alternative for fish cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, offering a different texture that can enhance the fish cakes.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg, suitable for vegan diets.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• sriracha sauce - Substitute with hot sauce: Any hot sauce can provide the necessary heat, though the flavor profile may vary slightly.

• garlic powder - Substitute with fresh garlic: Use 1-2 cloves of minced fresh garlic to achieve a more robust garlic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the fish cakes.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often used in lighter-colored dishes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the tuna fish cakes to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Place the cooled fish cakes on a baking sheet lined with parchment paper, ensuring they do not touch each other. This step is crucial to avoid them sticking together.
• Transfer the baking sheet to the freezer and let the fish cakes freeze for about 1-2 hours, or until they are solid. This flash-freezing method helps maintain their shape and texture.
• Once frozen, remove the fish cakes from the baking sheet and place them in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Store the fish cakes in the freezer for up to 3 months. For best results, consume them within this timeframe to enjoy their optimal flavor and texture.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen fish cakes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are heated through and crispy on the outside.
• Alternatively, you can reheat the fish cakes in a skillet. Heat a small amount of olive oil over medium heat and cook the frozen fish cakes for about 5-7 minutes on each side, or until they are thoroughly heated and golden brown.
• For storing in the refrigerator, place the cooled fish cakes in an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the fridge for up to 3 days.
• When ready to enjoy, reheat the refrigerated fish cakes in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until they are warmed through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tuna fish cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the fish cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have regained their crispiness.

• Microwave Method: Place the fish cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tuna fish cakes in the air fryer basket in a single layer. Air fry for about 5-7 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fish cakes on the toaster oven tray. Bake for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the tuna, breadcrumbs, egg, green onions, sriracha sauce, garlic powder, salt, and black pepper.

• Fork: Handy for flaking the tuna and mixing the ingredients together.

• Measuring cups: Essential for accurately measuring the breadcrumbs and sriracha sauce.

• Measuring spoons: Use these to measure the garlic powder, salt, and black pepper.

• Knife: Needed for chopping the green onions.

• Cutting board: Provides a safe surface for chopping the green onions.

• Frying pan: Use this to fry the tuna patties.

• Spatula: Helps in flipping the patties to ensure they cook evenly on both sides.

• Paper towels: Place the fried patties on these to drain excess oil.

• Plate: For serving the finished tuna fish cakes.

Use pre-chopped green onions: Save time by buying pre-chopped green onions from the store.

Opt for panko breadcrumbs: Panko breadcrumbs provide a crispier texture and are often pre-seasoned, reducing prep time.

Mix ingredients in a food processor: Quickly combine all ingredients using a food processor for a smoother mixture.

Preheat the pan: Preheat the frying pan while forming the patties to save time.

Make patties in advance: Form the tuna patties ahead of time and refrigerate them until ready to cook.