Tuna Cakes with Roasted Garlic Aioli
Tuna Cakes with Roasted Garlic Aioli don’t taste fishy. They come to the table with sophistication and easily turn into a meal for entertaining. The kids love them and your company will want this recipe. Use real mashed potatoes or cheat and used boxed. Either way, the fresh herbs and crispy coating makes this recipe a keeper.
Fish cakes first appeared in England where leftover fish mixed with mashed potatoes made another meal. It probably was part of what we Italians call “the cucina povera”. Families trying to make ends meet or feed a large number of people added the fish to mashed potatoes and got a hearty meal. Today fish cakes appear as appetizers or mains in many restaurants, but you can make them in your home for a fraction of the price. A good Article : https://newengland.com/yankee-magazine/food/fish-cakes/
I used canned tuna, but I have made these with fresh fish such as cod, basa and crab. Try your favourite. Always use fresh herbs from your garden. Tarragon, thyme and fennel also pair nicely with this recipe.
Mashed potatoes are one of my favourites in recipes. Don’t forget to check out my best mashed potato dish: https://recipesatmytable.com/polpette-di-patate/
Fresh ingredients are the stars of this recipe.
I gather the tuna, herbs, garlic and eggs.
The spices go in.
Everything gets mixed For These Tuna Cakes with Roasted Garlic Aioli.
The potatoes go into the tuna.
All mixed-up!!
Tuna Cakes with Roasted Garlic Aiolimeet the breadcrumbs.
The tuna cakes ready for the pan.
This Aioli is simple.
A couple of minutes on each sides makes them golden.
On a pretty bed of greens with the Aioli.
Tuna Cakes with Roasted Garlic Aioli
An easy recipe for family or entertaining
Ingredients
The Tuna Cakes
- 2 potatoes 1 cup mashed
- 2 green onions thinly sliced
- 1 egg
- 3 basil leaves finely chopped
- 1 clove garlic minced
- 1/2 tsp Italian seasoning
- 1 tsp Dijon mustard
- 1/2 tsp salt
- freshly ground black pepper
- juice of half a small lemon
- lemon zest of half a lemon
- 1 tsp hot sauce optional
- 1/2 cup Italian bread crumbs
- 2 tbsp Canola Oil
The Roasted Garlic Aioli
- 2 tbsp Greek Yogurt
- 2 tbsp Roasted Garlic Mayonnaise
- 1-2 tbsp lemon juice
Instructions
The Tuna Cakes
-
In you use real potatoes they need to be bpiled, drained and mashed until smooth.
If using potato flakes, prepare as per box direction.
Ensure that the potato mixture is cool.
In another bowl mix the tuna, basil, lemon zest,minced garlic, Italian seasoning, dijon mustard, salt, pepper and hot sauce.
Now add in the potatoes.
Mix well and divide into 4.
Make the patties and coat with the bread crumbs.
Place a pan on the stove with 2 tbsp canola oil.
Fry the patties for about 3 minutes on each side until golden brown.
Place on a bed of greens.
Drizzle with the Aioli Sauce.
The Roasted Garli Aioli
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Mix all the ingredients together and pour over the tuna cakes. Start with 1 tbsp lemon juic and add more to thin out the sauce to your desired consistency.
Recipe Notes
This recipe may be doubled.
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