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!
Photography by Stefanie Phan.
- 3 cans (5 ounces each) tuna in spring water, drained and flaked
- 2 large eggs, lightly beaten
- 1/3 cup fresh Italian parsley, coarsely chopped
- 2 Tablespoon Veganaise
- 1 Tablespoon fresh lemon juice
- 2/3 cup panko bread crumbs
- 2 fresh roasted Hatch chiles, finely diced or 3 Tablespoon green chile
- 1/3 cup grated Pecorino Romano or Parmigiano Reggiano
- 1/4 cup red bell pepper, finely diced
- 1/3 cup sweet corn
- 2 Tablespoon coconut oil
- sweet chili sauce for dipping
- basil and/or cilantro for garnish
- lemon wedges
- In a large bowl, stir together first ten ingredients until they just hold together.
- Shape 8 patties using 1/3 cup of packed tuna mixture per patty.
- 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.