Description
These Korean Style Tuna Cakes are flavorful and crispy patties made from canned tuna mixed with finely chopped vegetables and a hint of sesame oil. Perfect as a savory snack, appetizer, or light meal, they come together quickly with simple ingredients and cook to golden perfection in a skillet.
Ingredients
Scale
Main Ingredients
- 2 (5 oz) cans tuna in water, drained
- ¼ cup onion, finely chopped
- ¼ cup carrot, finely chopped
- ¼ cup green onion, finely chopped
- 2 large eggs
- â…“ cup all-purpose flour
- 1 tsp sesame oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp neutral oil, for frying
Optional Garnishes
- Sesame seeds
- Chopped green onion or parsley
- Soy-vinegar dipping sauce
Instructions
- Chop & Prep: Finely chop all the vegetables including onion, carrot, and green onion. Drain the canned tuna thoroughly to remove excess water.
- Mix the Batter: In a mixing bowl, combine the drained tuna, chopped onion, carrot, green onion, eggs, all-purpose flour, sesame oil, salt, and black pepper. Mix everything together until well integrated into a sticky batter.
- Shape the Patties: Using your hands or a scoop, form the mixture into 2-inch diameter patties. Handle gently so they hold their shape but remain tender inside.
- Pan Fry: Heat 2 to 3 tablespoons of neutral oil such as vegetable oil in a skillet over medium heat. Fry the patties for about 2 to 3 minutes on each side or until they turn golden brown and crispy outside. Make sure to fry them in batches if the skillet is crowded to maintain proper cooking.
- Drain & Serve: Remove the tuna cakes from the skillet and place them on paper towels to absorb excess oil. Garnish with sesame seeds, chopped green onion or parsley, and serve hot with soy-vinegar dipping sauce on the side.
Notes
- Make sure to drain the tuna well to avoid soggy patties.
- You can customize the dipping sauce to taste by adding some chili or garlic for extra flavor.
- Work in batches while frying to avoid overcrowding the pan which can prevent cakes from crisping properly.
- These patties can be served as an appetizer or paired with rice and a salad for a light meal.
- Leftover tuna cakes can be refrigerated and gently reheated in a skillet or oven.
