SPICY TUNA CAKES
Modified from: http://nomnompaleo.com/post/91332244628/spicy-tuna-cakes If you're concerned about sticking use muffin papers.
Provided by Coraniaid
Categories Lunch/Snacks
Time 35m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil.
- In a large bowl mix together tuna, scallions, and cilantro.
- Add mashed sweet potato and gently combine.
- Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste.
- Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon.
- Bake 20-25 minutes or until a toothpick/fork inserted comes out clean.
- To cool: Flip from muffin tin to wire rack.
- Eat right away or store in refrigerator for up to 4 days.
- To reheat, skillet fry in a little oil over medium heat until edges are crispy.
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cutest person
[email protected]Tried this recipe and it turned out great! The tuna cakes were flavorful and had a nice crispy crust. I served them with tartar sauce and a side of salad and it was a perfect meal.
mark taylor
[email protected]Meh.
Hulya Tadia
[email protected]I made these tuna cakes for my family last night and they were a hit! Everyone loved them. I especially liked the fact that they were so easy to make. I will definitely be making these again soon.
Perkins Gensets
[email protected]These tuna cakes were absolutely delicious! I loved the combination of flavors and textures. The tuna was flaky and moist, the bread crumbs added a nice crispy crust, and the spices gave it a perfect kick. I will definitely be making these again.