Gluten Free Tuna Cakes Recipe With Mackerel
These Tuna cakes with mackerel are crispy on the outside, and melt in your mouth as soon as you bite into them. The rich flavor of the mackerel complements that of the tuna making these tuna cakes the most perfect tuna cakes that you will ever have. A slight tanginess from the lemon juice gives it a refreshing flavor.
Equipment
- Large frying pan
- Chopping board
- Sharp knife
- Metal spatula
- fork
- Spoon for mixing
- Measuring cups
- Measuring Spoons
- Medium mixing bowl
Ingredients
- 3 5 oz tuna cans, drained
- 1 15 oz can chub mackerel, drained
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 cup gluten free rolled oats
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 carrot diced into very small pieces
- 1 medium onion or 1 cup, diced into very small pieces
- 1 green pepper diced into very small pieces
- 2 large eggs
- Vegetable oil to coat the bottom of the pan
Instructions
- Mix in the drained tuna cans, drained mackerel, cornstarch, lemon juice, rolled oat, black pepper, paprika, salt, diced carrots, diced onions, diced, green pepper, and eggs.
- Place some vegetable oil into a large frying pan. Just enough to cover the bottom of the pan. Preheat on medium to low heat until oil is glistening.
- Shape tuna mix into patties of about ¾ inch in thickness and 4 ½ inches in diameter.
- Fry tuna cakes in the preheated oil about 3 minutes on each side, or until both sides are crispy.
- Adjust the heat as needed to prevent the tuna cakes from burning, and to ensure that the inside is cooked through.
- You can serve this with a soy sauce dip, some jasmine rice, and mixed greens berry salad.
Video
Notes
The tuna is already cooked; all you are trying to do here is cook the eggs and cornstarch and give the tuna cakes a little crispiness on the outside. Do not overcook them, otherwise they would dry out on the inside.