High-Protein Tuna or Salmon Cakes Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g canned tuna in water, drained (or canned salmon)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">60g breadcrumbs (or crushed crackers)</li> <li class="ingredients-single-item">40g Greek yogurt</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1 tbsp Dijon mustard</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">¼ tsp black pepper</li> <li class="ingredients-single-item">2 tbsp olive oil, for frying</li></ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Ice cream scoop or measuring cup</li></ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C. Line a baking sheet with parchment paper and set aside. This will be for the final baking step which creates a wonderful golden exterior without excessive oil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, thoroughly drain the tuna or salmon and flake with a fork, ensuring there are no large chunks remaining. The texture of your fish cakes relies on evenly distributed fish throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs, breadcrumbs, Greek yogurt, diced onion, minced garlic, herbs, Dijon mustard, lemon juice, zest, salt, and pepper to the bowl. Mix gently but thoroughly until all ingredients are well combined. The mixture should be moist enough to hold together when pressed but not overly wet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb some moisture, which helps bind the cakes together. If the mixture seems too wet after resting, add a tablespoon more breadcrumbs; if too dry, add a teaspoon of Greek yogurt or lemon juice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Using an ice cream scoop or 1/3 measuring cup, portion out the mixture and form into 8 evenly sized patties about 2cm thick. Slightly dampening your hands will prevent the mixture from sticking to them while shaping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Heat olive oil in a large non-stick pan over medium heat. When the oil is shimmering but not smoking, add the fish cakes (you may need to work in batches) and cook for 2-3 minutes on each side until golden brown. This initial searing creates a flavorful crust while sealing in moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the seared cakes to your prepared baking sheet and place in the preheated oven. Bake for 10-12 minutes until they're heated through and have a crisp exterior. This two-step cooking process ensures the perfect texture – crisp outside and moist inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let rest for 2-3 minutes before serving. This brief resting period allows the cakes to set up slightly, making them easier to handle without falling apart. Serve warm with a squeeze of fresh lemon juice, additional herbs, or a dollop of yogurt sauce if desired. </li> </ol>