Ingredients for Panko Tuna Cakes W Soy And Mustard
- Panko Breadcrumbs
- Tuna In Water
- 1 large egg
- 1 tablespoon soy sauce
- Mustard Powder
- White Pepper
- Salt
- 1/4 cup finely chopped onion
- Parsley
- 2 tablespoons butter
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How to Make Panko Tuna Cakes W Soy And Mustard
- In a medium bowl, whisk 1 large egg until light and frothy.
- Add 1 (5 ounce) can tuna (drained), 1/4 cup panko bread crumbs, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 1/4 cup finely chopped onion, 1 tablespoon mayonnaise, and 1/4 teaspoon black pepper. Gently mix until just combined; do not overmix.
- Add 1 tablespoon milk (or more if needed), mixing until the mixture is slightly moist and holds its shape. The mixture should be slightly crumbly but not too dry.
- Gently form the mixture into 6 small patties, about 1/2 inch thick. Press down firmly to compact them to prevent them from falling apart during cooking.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Cook the tuna cakes for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately and enjoy! Garnish with extra panko, sesame seeds, or a sprinkle of fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
15g
Fat
12g
Carbs
13g
