Asian-Inspired Tuna Cakes
Very SiMpLe and very TASTY!!!
1 (6 ounce) can tuna in water, drained
1 1/2 tablespoons low sodium soy sauce
2 eggs, beaten
1/4 teaspoon pepper (or more to taste)
1/2 small white onion, minced
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
2 dashes Tabasco sauce
2 tablespoons sesame oil
1 Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
2 Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
3 In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
4 Place dipping sauce in a sandwich size Ziplock baggie.
5 Heat oil in large pan.
6 Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
7 When browned on each side, remove and place on a paper towel to drain off excess oil.
8 Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
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