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Asian Inspired Tuna Cakes
I tagged this one to make for a game I am involved in on recipezaar, as it looked quick and easy to make, budget friendly and would taste good. I was not wrong they were very easy to throw together and the sauce that is served with them is wonderful. I served ours for dinner over a salad but they would also make for a quick lunch as well. To view more photos of this recipe or to read more reviews please click here. Be sure to check out more of this chefs recipes whilst you are there as she has some really great ones and I have made several of them.


1 (6 ounce) Can tuna in water, drained
1 1/2 Tablespoons low sodium soy sauce
2 Eggs, beaten
1/4 Teaspoon pepper (or more to taste)
1/2 Small white onion, minced
1 Cup panko
2 Tablespoons melted butter
1/2 Cup mayonnaise
1/4 Teaspoon garlic powder
1/4 Teaspoon lemon pepper
1 Tablespoon lemon juice
2 Dashes Tabasco sauce
2 Tablespoons sesame oil


1. Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.

2. Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.

3. In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).

4. Place dipping sauce in a sandwich size Ziplock baggie.

5. Heat oil in large pan.

6. Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.

7. When browned on each side, remove and place on a paper towel to drain off excess oil.

8. Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

I served ours over a salad for a yummy dinner but they would also be a great lunch time meal.

All photos taken by me unless otherwise stated.

Salmon and Cod Fish Cakes
I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.


330g Salmon, cooked and flaked
370g Cod cooked and flaked
1 Stick celery, diced
1 Small red pepper, diced (about 1/2 cup)
3 Green onions, thinly sliced
3 Cloves garlic, crushed
3 Tablespoons parsley, finely chopped
2 Tablespoons dill, finely chopped
1/2 Teaspoon cayenne pepper
3 Medium eggs or 2 Large eggs
Panko flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)

Mayonnaise Relsih

1/2 Cup mayonnaise
3 Tablespoons pickle relish
1 Tablespoon lemon juice
2 Teaspoons creamy mustard
1 Green onion, finely sliced
1 Tablespoon chopped chives.


Mayonnaise Relish

1. Combine all the ingredients together in a bowl and refrigerate until ready to use.

Fish Cakes

1. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.

2. Shape into patties, you will get about 6 large or 8 medium patties from this.

3. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.

4. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.

Serve on buns or over salad as I did and top with relish.

All photos taken by me unless otherwise stated.