My assigned blog for October’s Secret Recipe Club was Fit Mama Real Food. I suppose that this is kind of a redo as this is the same blog that I had in August. Now this was OK because I got to make another recipe from Heather’s blog. Besides I enjoy reading the posts about her adorable little boy. Of course, I found several new recipes that I want to try, especially Creamy Cheddar Broccoli Bean Soup, Whole Wheat Cheddar Crackers, and that Chocolate Dutch Baby looks as if it is to die for.
I mentioned in my post back in August that one of Heather’s recipes that had captured my eye was Tuna Cakes. My hubby does not eat fish so I rarely make anything from fish at home. If I do have fish, it is usually something frozen from Groton’s or Van de Kamp's. Fortunately, hubby was going 4-wheeling this weekend and was not going to be home for lunch. The perfect time for me to try the Tuna Cakes.
I made a few changes to Heather’s recipe. First of all, I only had 5-oz. cans of tuna on hand, not the 7 oz. can that the recipe called for. I chose to up the amount of tuna to two cans or 10 oz. I added a tablespoon of instant minced onion and 1/4 t. coarse black pepper.
I did not have the chickpea flour that Heather used so chose to go with her recommended substitute of ground oat flour. I always have both old-fashioned and quick oats on hand. I used 1 c. of old-fashioned rolled oats ground into flour in my food chopper. This amount still made quite moist cakes so I think that next time I will used 1 1/2 c. of rolled oats
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I wanted an extra crispy exterior on my cakes so I coated them with some panko crumbs before frying them.
I ate a tuna cake burger style, with a toasted bun, tartar sauce, pickle slices and tomato slices. Since I like cheese burgers, next time I may melt a slice of cheddar cheese over the tuna cake. The tuna burger was very good, and I have three cakes left over to warm up and make more burgers for my lunches at work this week.
Thanks, Heather, for a great recipe that will be in my regular round up of recipes for lunch at work.
Tuna Cake Burgers
adapted from Fit Mama Real Food
2 eggs
1 T. instant minced onion
1/4 t. coarse ground pepper
2 t. Old Bay Seasoning
2 cans (5 oz. ea.) tuna in water, well drained
1 to 1 1/2 c. old fashioned or quick oats
1-2 T. vegetable oil
1/2 c. panko bread crumbs
4 hamburger buns, toasted
tartar sauce or mayonnaise
pickles and/or tomatoes as desired
Break eggs into a small bowl and beat well. Add instant minced onion, ground pepper, and the Old Bay Seasoning. Let stand 10 minutes to soften the onion. Add the well drained tuna. In a food chopper or blender whirl oats until very finely ground. Add to tuna mixture and mix well. Let stand a few minutes to allow the mixture to thicken slightly. Cover the bottom of a 10-12-inch frying pan with vegetable oil. Heat.. While oil is heating, place panko in a shallow pan. Form tuna mixture into four patties and coat on both sides with the panko crumbs. Cook on one side in the hot oil, about 3 minutes. Turn and cook on second side another 3 minutes until both sides are golden brown. Makes 4 cakes. Serve on toasted hamburger buns, spread with tartar sauce or mayonnaise and pickles and or tomatoes as desired.
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