A nostalgic nudge to a favorite childhood snack, these protein-rich tuna cakes incorporate sweet corn and fresh roasted Hatch chiles, which can be replaced with canned green chile when fresh roasted chiles are unavailable or they can be completely omitted per taste preferences. I serve mine garnished with lemon wedges, basil and/or cilantro and a side of sweet chili sauce to dip. Enjoy!

Love,

LH

Photography by Stefanie Phan.

Tuna Cakes
Print Recipe
Servings
4
Servings
4
Tuna Cakes
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large bowl, stir together first ten ingredients until they just hold together.
  2. Shape 8 patties using 1/3 cup of packed tuna mixture per patty.
  3. In a large nonstick skillet, heat oil over medium. Cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve warm, accompanied by sweet chili sauce, and garnished with lemon, basil and/or cilantro sprigs.