Tuna Corn Cakes Recipe

Tuna-corn cakes, made with pantry staples. Click through for recipe!

No matter how empty my fridge is – no matter how badly I need to make a grocery run – I seem to always have a can of tuna on hand.

Come to think of it, there are a few food items I almost always seem to have stocked in my fridge or pantry:

This particular recipe uses most of those pantry staples (tuna, eggs, breadcrumbs, onions, frozen corn). And these ingredients come together in the most perfect way.

Tuna-corn cakes recipe, made with pantry staples. Repin to save!

About The Recipe

These tuna-corn cakes are along the line of tuna melts, minus the cheese and the bread. For a more substantial meal, you could put one of these cakes on a bun with a little mayo.

Take it from me, these are super delicious. I topped them with a bit of sweet chili sauce, but I imagine some spicy Sriracha mayonnaise would also be good. They freeze well and are great for an on-the-go snack or light meal. Check out the original recipe here.

Tuna Corn Cakes Recipe

Yield: 6 corn cakes

Prep Time:15 min

Cook Time:5 min

I used fire-roasted corn when I made these. You could also throw in some chopped green or red pepper or hot peppers for extra spiciness.

Ingredients:

  • 2 small five-ounce cans of water-packed tuna
  • 1 small onion, chopped
  • 3 green onion stalks, chopped
  • 1 cup frozen fire-roasted corn
  • 3 eggs, slightly beaten
  • 1/2 cup breadcrumbs or panko
  • Salt and pepper
  • Garlic powder and/or cayenne pepper, optional
  • Oil, for frying

Directions:

  1. In a mixing bowl, combine tuna, onion, green onion, and corn. Mix in beaten eggs. Add breadcrumbs, salt and pepper, and optional spices and mix until combined.
  2. Take about 1/4 cup of the tuna mixture and form into balls. Heat about a tablespoon of oil in a large frying pan over medium-high heat. Place balls in frying pan. Press down on each ball to flatten into a patty. Fry until golden brown on one side; flip and repeat.
  3. Place cooked patties on a paper towel before serving to remove excess oil. Serve with sweet chili sauce, Sriracha mayonnaise, or another sauce of your choosing.

4 Responses to “Tuna Corn Cakes Recipe”

  1. 1

    Eileen — May 7, 2012 @ 5:48 pm

    Ooh, I wouldn’t mind having three or four or six of these for lunch today… 🙂

  2. 2

    Annie — May 7, 2012 @ 8:24 pm

    How simple! I am looking forward to trying this soon 🙂

  3. 3

    violet — May 7, 2012 @ 11:09 pm

    I tried it tonight. It was GREAT!

  4. 4

    Annie — May 29, 2012 @ 3:57 pm

    I loved the tuna cakes, thanks!!

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