Asian Tuna Cakes Mayo (Print Version)
# Ingredients:
→ Key Ingredients
01 -
2 large green onions, chopped fine (separate white parts from green)
02 -
2 small cans (142 g) of white tuna, drain excess liquid
03 -
1 large egg
04 -
1 tablespoon of soy sauce
05 -
1/4 cup regular mayo
06 -
2 cloves of garlic, chopped super fine or minced
07 -
Pinch of salt and pepper, adjust to your taste
08 -
2 tablespoons arrowroot powder (or plain flour works too)
→ Frying & Coating
09 -
1/2 cup panko or gluten-free bread crumbs
10 -
Oil made from sesame, for frying
11 -
Avocado oil, when frying
→ Mayo with Heat
12 -
Mayonnaise base
13 -
Fresh lime for juice
14 -
Hot Sriracha sauce
15 -
Salt and black pepper, as desired
# Instructions:
01 -
Pour the drained tuna, green onion whites, egg, soy sauce, mayo, arrowroot powder, garlic bits, and a dash of seasoning into a bowl. Stir together until it's all well-blended.
02 -
Roll the mixture into rounds, roughly 2 inches wide. Cover each one in panko or gluten-free crumbs.
03 -
With your frying pan on medium heat, add in a mix of avocado oil and sesame oil. Cook each patty for around 2 minutes on both sides until they're golden and crispy.
04 -
In a little bowl, stir together lime juice, mayo, some Sriracha, and a touch of salt and pepper until it's creamy.
# Notes:
01 -
Opt for responsibly sourced tuna—it tastes way better.
02 -
Pop the mixture in the fridge for about half an hour before making patties. They'll hold their shape better.
03 -
Keep leftover patties in the fridge, tightly sealed, for up to three days.