Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna, drained well
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15ml) lemon juice, fresh
  • 2 tbsp (15g) fresh parsley, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) bread crumbs
  • 3 tbsp (45ml) olive oil

Instructions:

  1. Squeeze the tuna firmly against the lid of the can to remove as much water or oil as possible to prevent soggy patties.
  2. In a mixing bowl, flake the tuna with a fork. Stir in the beaten egg, mayonnaise, lemon juice, parsley, garlic powder, salt, and pepper.
  3. Fold in the bread crumbs until the mixture is cohesive.
  4. Scoop about 3 tablespoons of the mixture and gently press it into a disc roughly 1 inch (2.5cm) thick. Repeat to make 8 cakes.
  5. Add oil to a skillet over medium-high heat. Wait until the oil shimmers or a tiny piece of breadcrumb sizzles immediately upon contact.
  6. Carefully place the patties in the pan, leaving space between them. Fry for 3–4 minutes per side without moving them prematurely.
  7. Flip once and cook for another 3 minutes until both sides have a mahogany crust.
  8. Transfer the cakes to a plate lined with paper towels and let them rest for 2 minutes to set the structure.