My family loves these easy tuna or salmon cakes! I think this would be a great recipe to try for kids that might not be into seafood. They get a crispy outside from frying them in the coconut oil that gives them a great flavor and texture!
These are a great and easy go-to lunch if you don’t really have much in your fridge. I always keep extra cans of tuna and wild salmon in my pantry so I always have something on hand if things in my refrigerator are getting low.
Using a cast iron pan works best for this as will help it not stick to the pan.
Prep time: 5 minutes
Cook time: 6 minutes
- 2 6 0z. cans of tuna or wild salmon
- 1 egg
- 3 tbsps. coconut oil
- Your choice of seasonings (I like to use garlic powder, turmeric, dried dill or parsley, and sometimes throw in some chipotle or paprika. Whatever you have on hand!)
- 1/2 tsp. salt
- Drain canned choice of fish and empty into medium size bowl.
- Add egg, and spices
- Form into patties, makes about 8 – 10.
- Heat pan on med-high to high heat. Melt coconut oil in the pan and make sure it gets very hot before adding the fishcakes (try no to let it smoke though).
- Carefully add cakes to the oil and let cook for 2-3 minutes, until browned and slightly crispy on bottom.
- Turn over and cook another 2-3 minutes
You can serve with a lemon and herbs on top if you would like, but we usually don’t get that fancy and just eat them right up with our hands!