Asian-Style Tuna Cakes with Spicy Mayo
Try these quick and easy Asian-Style Tuna Cakes with Spicy Mayo. A healthy, crispy tuna cake recipe made with canned tuna and bold flavor.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For Fishcakes
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- salt and black pepper, to taste
- 1-2 tablespoons olive oil, for cooking (optional)
Spicy Mayo
- 3 tablespoon mayonnaise, 45 ml
- 1 teaspoon sriracha sauce, 5 ml, or to taste
INSTRUCTIONS
- Combine the tuna, egg, breadcrumbs, soy sauce, ginger, salt, and pepper until the mixture sticks together.2 cans tuna in water, ¼ cup breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon ground ginger, salt and black pepper, 1 large egg
- Shape into small patties. I usually aim for 6 to 8.
- Warm a little oil in a skillet and cook each patty until golden on both sides.1-2 tablespoons olive oil
- Mix the mayo and sriracha to make the spicy sauce.3 tablespoon mayonnaise, 1 teaspoon sriracha sauce
- Drizzle the spicy mayo over the warm tuna cakes or serve it on the side.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 113kcalCarbohydrates: 3gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 41mgSodium: 300mgPotassium: 100mgFiber: 0.2gSugar: 0.3gVitamin A: 62IUVitamin C: 0.4mgCalcium: 19mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!