Good evening bento lovers, I've been thinking about posting a new recipe for a while. Tonight I have some time seeing as I dont have any early classes tomrrow, so I thought I'd post a little something in hopes that someone may find it useful. I know that there is already a recipe for tuna croquettes I'm just going to post an alternate one as well as two ideas for a sauce to serve along with it.
Tuna Fishcake
- 1 can tuna
- 1 egg
- 1 small handful breadcrumbs/seasoned breadcrumbs
- 1 spring onion*
- 1 sprig fresh terragon**
- Salt and black or white pepper to taste
*I usually only use the green bits for a more mild taste
** Tuna and terragon is an excellent pairing, but just use if youve got it fresh on hand, I happened to have it growing in the garden over the summer. Now that its winter I just omit this bit.
Mix the can of tuna, terragon, onion, a pinch of salt (be careful with the salt, as canned fish usually has salt) and either black or white pepper. When happy with the taste of the mixture add the egg, then breadcrumbs. Mix until it forms a paste. Heat oil in a pan set to med-low. Drop lumps/balls of the mixture in the pan, you can make them in any size but usually I make them the size of small hamburger patties.
Heat it through slowly, youre just trying to cool it on a low temp so the egg gets a chance to make the cakes firm up, and crisp up the top and bottom. Flip with spatula at your own disgression, and keep in mind that cooking them low and slow is best, it may take 10-15min to make them as sufficiently browned as youd like. Youre done, yummy! One can will make 3-4 cakes. This is something easy that I make when I dont have many ingredients in the house. Serve with some steamed or fried rice and eat as a meal, or have it by itself as a snack~
Salmon cakes
- 1 can salmon
- 1-2 egg
- 1 spring onion
- 1/4 cup breadcrumbs/seasoned breadcrumbs
- Salt/black or white pepper to taste
Follow same directions as the above for tuna cake. I just was arbitrarily out of canned tuna one day and decided to substitue salmon and it worked just as well.
Tuna Fishcake
- 1 can tuna
- 1 egg
- 1 small handful breadcrumbs/seasoned breadcrumbs
- 1 spring onion*
- 1 sprig fresh terragon**
- Salt and black or white pepper to taste
*I usually only use the green bits for a more mild taste
** Tuna and terragon is an excellent pairing, but just use if youve got it fresh on hand, I happened to have it growing in the garden over the summer. Now that its winter I just omit this bit.
Mix the can of tuna, terragon, onion, a pinch of salt (be careful with the salt, as canned fish usually has salt) and either black or white pepper. When happy with the taste of the mixture add the egg, then breadcrumbs. Mix until it forms a paste. Heat oil in a pan set to med-low. Drop lumps/balls of the mixture in the pan, you can make them in any size but usually I make them the size of small hamburger patties.
Heat it through slowly, youre just trying to cool it on a low temp so the egg gets a chance to make the cakes firm up, and crisp up the top and bottom. Flip with spatula at your own disgression, and keep in mind that cooking them low and slow is best, it may take 10-15min to make them as sufficiently browned as youd like. Youre done, yummy! One can will make 3-4 cakes. This is something easy that I make when I dont have many ingredients in the house. Serve with some steamed or fried rice and eat as a meal, or have it by itself as a snack~
Salmon cakes
- 1 can salmon
- 1-2 egg
- 1 spring onion
- 1/4 cup breadcrumbs/seasoned breadcrumbs
- Salt/black or white pepper to taste
Follow same directions as the above for tuna cake. I just was arbitrarily out of canned tuna one day and decided to substitue salmon and it worked just as well.
