Ingredients:

  • 2 x 5 oz cans Canned Tuna (in water or oil), well-drained
  • ½ cup Panko Breadcrumbs (for binding)
  • 1 Large Egg, lightly beaten (for binding)
  • ¼ cup Red Onion or Shallot, finely minced
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Fresh Dill, finely chopped
  • 1 tsp Lemon Zest
  • 1 tsp Dijon Mustard
  • Salt and Black Pepper, To taste
  • ½ cup All-Purpose Flour (for coating)
  • 2 Large Eggs, whisked (for coating)
  • 1 cup Panko Breadcrumbs (for exterior coating)
  • 4 tbsp Neutral Oil (e.g., Rapeseed, Canola, Sunflower) for frying

Instructions:

  1. Prepare the Tuna Mixture: Drain the canned tuna thoroughly, pressing out all excess liquid. In a large bowl, flake the drained tuna. Add the binding Panko, 1 beaten egg, minced red onion, parsley, dill, lemon zest, Dijon mustard, salt, and pepper. Mix gently until just combined. If the mixture seems overly sticky or wet, add one extra tablespoon of Panko.
  2. Shape and Chill: Divide the mixture into 8 equal portions. Roll each portion into a ball, then flatten into a patty about 1 inch thick. Place the formed patties on a parchment-lined sheet, cover, and refrigerate for a minimum of 30 minutes. This chilling step is crucial for stability, preventing the Tuna Patties from crumbling during frying.
  3. Set up the Dredging Station: Prepare three shallow dishes: Dish 1 (Flour), Dish 2 (Whisked eggs), and Dish 3 (Panko breadcrumbs for coating). Working one patty at a time (straight from the fridge), dust lightly in the flour, dip into the egg wash, and then press firmly into the Panko to ensure a thick, even crust on all sides.
  4. Shallow Fry the Fishcakes: Heat 4 tablespoons of neutral oil in a large skillet over medium-high heat until it shimmers. Cook 4 patties at a time (do not overcrowd) for 4–5 minutes on the first side until deep golden brown and crisp. Gently flip and cook for another 4–5 minutes on the second side until evenly coloured and heated through.
  5. Serve: Transfer the cooked patties immediately to a wire rack lined with paper towels to drain excess oil. Serve immediately while the crust is at its crispiest.