Crispy Tuna Cakes with Lemon and Dill
These crispy tuna cakes are quick to make and packed with flavor, perfect for a light lunch or dinner.
- Prep15 min
- Cook8 min
- Total23 min
- DifficultyEasy
- Servings4
Made with canned tuna, fresh scallions, and a hint of lemon and dill, these patties are a delicious way to enjoy a protein-rich meal. They come together in minutes and can be served over rice, salad, or even in a pita.
These patties freeze beautifully, so you can make a double batch and have a quick meal ready whenever you need it. Simply shape them, freeze on a tray, then transfer to a freezer bag for up to 3 months.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a skillet over medium heat, add the olive oil and scallions. Cook until soft and golden, about 3–5 minutes. Add the grated garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a large bowl, combine the cooked scallion mixture, drained tuna, flax-meal, dill, lemon juice, lemon zest, salt, pepper, mayonnaise, mustard, eggs, and celery seeds. Mix well until evenly combined.
- Shape the mixture into 8 patties, using about 1/4 cup of mixture for each. Place them on a parchment-lined baking sheet.
- If freezing, place the baking sheet in the freezer until the patties are firm, then transfer to a freezer-safe bag. They keep for up to 3 months.
- Heat a cast-iron skillet over medium heat and add about 1/4 cup of olive oil. When hot, fry the patties for 3–4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm over rice, salad, cauliflower rice, or in a pita. Enjoy!
💡 Tips
- For extra crispiness, chill the formed patties in the fridge for 15 minutes before frying.
- If you don't have flax-meal, you can use almond flour or breadcrumbs instead, but the texture will differ.
- These patties also work well baked at 400°F for 12-15 minutes, flipping halfway.
Inspired by a recipe from Dimitras Dishes