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Canned Tuna Fish Cakes (Mom's Recipe / One Pot )

Fish Cakes, Comfort Food, Family Classics, Budget-Friendly Meals

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Canned Tuna Fish Cakes (Mom's Recipe / One Pot )

Fish Cakes, Comfort Food, Family Classics, Budget-Friendly Meals

PREP time 15 min
cook time 20 min (plus optional 35 mins in sauce)
TOTAL time 35–50 min
Yield Approx. 15 patties
Difficulty Easy

Ingredients

  • 3 cans of tuna, thoroughly drained

  • 1 tbsp finely chopped preserved lemon

  • 1 medium onion, very finely chopped

  • Handful of chopped cilantro (approx. 1/3 cup)

  • 3/4 cup semolina

  • 1 tbsp sweet paprika

  • 1/2 tbsp dry chili (for spicy lovers)

  • Salt and black pepper

  • Approx. 1 tbsp grated ginger

  • 2 whole eggs

  • Canola oil for frying

Method

  1. 01

    Mix Ingredients: Combine all ingredients in a bowl until you get a smooth, manageable mixture.
  2. 02

    Shape: Form spoonfuls of the mixture into patties and flatten gently.
  3. 03

    Fry: Fry in hot canola oil for about 8 minutes per side until deep golden, then drain on paper towels.
  4. 04

    Sauce & Bake (Optional): Arrange in a baking dish with spicy sauce, cover with parchment and foil, and
    bake at 180°C for 35 minutes.

Step by step

Clear process images displayed in the same order as the method.

Present the golden, aromatic tuna fish cakes fried to deep perfection, evoking nostalgic family memories, looking like a million bucks with zero effort. 1
Showcase the Golden Tuna Fish Cakes:

Present the golden, aromatic tuna fish cakes fried to deep perfection, evoking nostalgic family memories, looking like a million bucks with zero effort.

In a bowl, combine well-drained canned tuna, minced preserved lemon, finely chopped onion, cilantro, semolina, sweet paprika, dry chili, salt, black pepper, grated ginger, and whole eggs. Mix until uniform. 2
Mix Tuna Cake Ingredients:

In a bowl, combine well-drained canned tuna, minced preserved lemon, finely chopped onion, cilantro, semolina, sweet paprika, dry chili, salt, black pepper, grated ginger, and whole eggs. Mix until uniform.

Scoop a spoonful of the mixture, form into a patty, and flatten gently. 3
Shape and Flatten:

Scoop a spoonful of the mixture, form into a patty, and flatten gently.

Heat canola oil in a pan and fry the patties for about 8 minutes on each side until deeply golden. Transfer to paper towels. 4
Fry to Deep Golden:

Heat canola oil in a pan and fry the patties for about 8 minutes on each side until deeply golden. Transfer to paper towels.

Arrange the fried fish cakes in a baking dish, pour the spicy sauce over them, cover with parchment paper and then aluminum foil. 5
Assemble in Sauce and Cover:

Arrange the fried fish cakes in a baking dish, pour the spicy sauce over them, cover with parchment paper and then aluminum foil.

Bake in the oven at 180°C for 35 minutes until the fish cakes fully absorb the rich, spicy sauce. Serve warm. 6
Bake Until Absorbed:

Bake in the oven at 180°C for 35 minutes until the fish cakes fully absorb the rich, spicy sauce. Serve warm.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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