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Serve: Serve warm with a side of tartar sauce, a crisp salad, or tucked into a soft roll for a mouthwatering sandwich.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or in the oven to maintain their crispy texture.
Variations:
Add Some Heat: Mix in a teaspoon of chopped chili or a dash of cayenne pepper for a spicy kick.
Herb Swap: Swap parsley for fresh coriander or dill for a different flavor profile.
Gluten-Free Option: Add a tablespoon of gluten-free breadcrumbs if you want a firmer texture without compromising the taste.
FAQ:
Q: Can I bake these instead of frying?
A: Yes! Bake the fish cakes at 200°C (400°F) on a greased baking tray for about 15–20 minutes, flipping halfway through for even browning.
Q: Can I freeze the tuna cakes?
A: Absolutely. Freeze the uncooked patties on a tray, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes of cooking time.
Q: What can I serve with tuna fish cakes?
A: They pair beautifully with coleslaw, a fresh green salad, roasted veggies, or even a zesty yogurt dipping sauce.
Q: What if my mixture is too wet to form cakes?
A: You can add a small spoon of breadcrumbs or pop the mixture into the fridge for a bit to firm it up.
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