Baked Tuna Patties
These baked tuna patties taste great and are a versatile dinner. Serve on a roll or with fresh vegetables or salad.
Ingredients
Serves: 8
- 2 (375g) tins chunk light tuna in water, drained and flaked
- 1 cup breadcrumbs
- 1 zucchini, grated
- 1/2 green capsicum, diced
- 1/2 onion, finely diced
- 1/2 cup spring onions, diced
- 2 cloves garlic, crushed or diced
- 1 teaspoon finely diced chilli
- 1/2 cup nonfat cottage cheese
- 1/4 cup fat free sour cream
- 2 eggs
- 1 lime, juiced
- 1 tablespoon dried basil
- 1 teaspoon ground black pepper
- 1 pinch salt, to taste
- 2 eggs
- 1 cup yellow cornmeal flour
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Line a baking tray with aluminium foil and spray with cooking spray.
- In a large bowl thoroughly mix the tuna, breadcrumbs, zucchini, capsicum, onion, spring onions, garlic, chilli, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper and salt.
- Whisk 2 eggs in a shallow bowl and place the cornmeal flour on a plate.
- Scoop up about 1/4 cup of the tuna mixture and gently form it into a compact patty. Dip both sides of each cake into the egg and then press into cornmeal flour. Place the cakes onto the prepared baking tray. Spray the tops of the cakes with cooking oil spray.
- Bake in the preheated oven until the tops of the cakes are beginning to brown; about 20 minutes. Flip each cake, spray with cooking spray and bake until the cakes are cooked through and lightly browned; about 20 more minutes.
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Reviews and Ratings
Global Ratings:
(28)
Reviews in English (24)
I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only chose this recipe because I could make it work with what I had on hand. My changes were modest: I didn't have any green onions, garlic, jalapenos, or sour cream so I substituted with regular onions, garlic powder, bottled hot sauce, and plain yogurt. I didn't have enough cornmeal, so I wound up using a cornmeal/flour mix. I liked these a lot and think they would be even better if I hadn't made so many substitutions. I didn't make a sauce, but next time I will. I'll probably try the cilantro-lime mayonnaise from the crab and noodle cakes with cilantro lime dressing on this site. - 24 Jul 2009 (Review from Allrecipes USA and Canada)
I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shredded zucchini from the summer crop. When using frozen zucchini I used 2 cups - it thaws & juices seep out reducing down to 1 C. Don't let the jalapenos scare you off. My kids didn't know they were in there and asked for thirds. The recipe makes enough for us to eat two meals & great for leftovers. I'm going to try and sub out salmon next time for the tuna. - 02 Apr 2010 (Review from Allrecipes USA and Canada)
use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE - 29 Jan 2011 (Review from Allrecipes USA and Canada)