Tuna Curry Cakes with Lemon Garlic Aioli

Tuna Curry Cakes with Lemon Garlic Aioli

I have always been a fan of tuna, it is so versatile! You can make salads, casseroles, sandwiches and cakes too!! These tuna cakes can be eaten as appetizers, a side or even made into a patty in a sandwich. These might even be a nice merienda (after school snack for the kids). For a meal you could serve this with some stirfried vegetables and a garlic fried rice or you could make a sandwich with this tuna cake, add the aioli, lettuce and tomatoes.

I really didn’t want to go grocery shopping so I took a look in the pantry. I always have canned tuna on hand but you can also substitute with salmon. The lemon garlic aioli is the perfect match to this tuna cake and so easy to make.

This recipe is gluten free and low carb too! I use oat flour to bind the mix versus the traditional bread crumbs, so you will feel the cakes are a bit denser than if done with breadcrumbs. But you can always use 3/4 cup of breadcrumbs if you would prefer. Also decided to give it a step up with the curry flavor. It isn’t very strong at all and compliments the aioli well. Start by making the aioli so the flavors mix well as we make the cakes.

Lemon and Garlic Aioli

Cook time – 5 Minutes

Ingredients

Mayonnaise – 1/2 cup

Garlic powder – 1/4 teaspoon

Lemon Juice – 1 1/2 tablespoons

Salt to taste

Mix everything together in a small bowl and keep chilled. If you are not a fan of the mayonnaise in the aioli you can try substituting it with greek yogurt.

Tuna Curry Cakes

Preparation Time – 20 Minutes

Cook Time – 25 Minutes

Makes 14 small Cakes (Serves 4 to 6)

Ingredients 

Tuna – 4 cans drained

Eggs – 2 beaten

Parsley – 1/2 cup finely chopped

Oat Flour – 3/4 cup

Garlic – 4 cloves finely minced

Lemon Juice – 2 Teaspoons

Curry Powder – 1 Tablespoon

Red/yellow pepper – 1 diced

Onions – 2 small diced

Olive oil

Salt – 1/4 Teaspoon

Pepper – 1/4 Teaspoon

Directions

Add about two tablespoons of olive oil to a heated skillet and add the onions, peppers and garlic. Sprinkle two pinches of salt. Saute for about 4 minutes on medium heat or till the vegetables wilt then add the curry powder and reduce heat. Mix well with the vegetables and be careful not to burn the curry powder.

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Turn off the heat as soon as it’s all incorporated and remove the pan from the heat and keep aside to cool.

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In a bowl put the drained tuna, parsley, beaten eggs, oat flour, sauteed vegetables, salt and pepper.

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Mix well to incorporate the ingredients.

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Take a small amount of the mix in your palms and make a patty. Make sure it is not too thin nor too thick. We want to make sure it cooks through quickly but still hold its shape.

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Heat a skillet to medium heat and add about three tablespoons of olive oil. Once the oil is nice and hot, put four patties to shallow fry. Do not overcrowd the skillet. Cook approximately 4 minutes on each side on medium heat or until you have a nice golden brown crust. You will need to replenish the oil for every batch as needed. Once they are cooked, remove and place on a plate with paper towels.

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These tuna cakes are quick to make and if you don’t want to fry them all at the same time you can wrap them in cling wrap and store it in the fridge. Make it fresh the next day as these are best served hot! Let me know how this recipe turns out for you and if used any of the variations. Enjoy!




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