Fish Cakes Recipe, A Quick Dinner for a Busy Summer Day

We hope you are enjoying your summer as much as we are.  We have been spending most of our days at the town swimming pool and have been getting home very late in the afternoon. If you are like us, you try never to turn your oven on when the heat outside rises above 80 degrees. As much of the country is undergoing a severe heat wave, we are also tending to eat a lot less because of the extreme heat. But those things that we do eat should provide some positive nutritional value and be fast and easy to make.

These quick and easy Tuna Cakes are jam packed with chopped veggies and make a quick stove top meal that’s perfect with a small side salad. Made with simple ingredients, you can also add frozen mixed vegetables or a handful of fresh chopped spinach or zucchini for some added value.
Ingredients

3 Cans of Solid White Albacore Tuna packed in Water, drained

2 large carrots, diced

1 stalk celery, diced

1 onion, diced

1 red pepper, diced

1 egg

1/4 cup seasoned bread crumbs

salt and pepper, to taste

1/4 cup vegetable oil

Method

In a large bowl, mix tuna with all of the vegetables.

Add the egg and breadcrumbs to bind. Shape into patties and set aside.  (I made 5 large patties when I use 3 cans.  You can adjust the sizes to suit your family.)

In a large skillet over a medium flame, add the vegetable oil to the pan and let it become hot. Being careful not to let the hot oil splatter, add the patties and brown on each side about 3-5 minutes. Drain on paper towels on a plate.

Serve with a side of salad for a very quick,light,  no fuss dinner.

Have you seen one of these? It’s a splatter screen. You can get them really cheap in most housewares department or online.

They are awesome when you need to fry something. You just put it over the pan you are using and it helps protect you from the splattering oil. It’s a must have tool in your kitchen. I have had mine forever and find it extremely helpful.