Panfried tuna and white bean cakes
A twist on old-fashioned fish cakes, these yummy little patties are creamy on the inside, and crispy on the outside and most of the ingredients should be on hand in the pantry. Source: kidspot
A twist on old-fashioned fish cakes, these yummy little patties are creamy on the inside, and crispy on the outside and most of the ingredients should be on hand in the pantry. Source: kidspot
Medium to prepare
undefined min prep
adjustable below
per serving
Egg, Fish, Milk, WheatIntroduce one at a time.
Drain and rinse beans.
In a large bowl, mash the beans roughly with a fork.
Combine with tuna, parsley and parmesan.
Season well with salt and pepper.
Beat in egg, then mix in 1/4 cup breadcrumbs. If mixture is too wet, add more crumbs.
Form into patties, approximately 1/4 cup each. Coat lightly in extra breadcrumbs.
Heat 1 tbsp olive oil in a frypan and fry patties two at a time over gentle heat until lightly brown.
Repeat with remaining oil and patties.
Serve with lemon wedges and mayonnaise.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
132
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.