Tuna Corn Cakes 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:
- Frozen corn
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.
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.
They freeze well and are great for an on-the-go snack or light meal. Check out the original recipe here.
Check out this similar recipe, using salmon instead of tuna: Easy salmon patties
A low-carb, paleo-friendly option: Tuna melts in a bowl
The best tuna salad ever? Check out this punched-up tuna salad recipe.
- Two 5-ounce cans water-packed tuna
- 1 small yellow onion, chopped
- 3 green onions, chopped
- 1 cup frozen sweet corn
- 3 eggs, slightly beaten
- 1/2 cup breadcrumbs or panko breadcrumbs
- Salt and pepper, to taste
- Garlic powder and/or cayenne pepper, to taste
- Oil, for frying
- 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.
- 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.
- 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.