Description
These crunchy exterior cakes lead to soft potato and tuna with a warm melted cheese center, inspired by the classic tuna melt sandwich.
Ingredients
Scale
For the tuna melt cakes
- 5 to 6 medium russet or gold potatoes
- 6 ounces sustainable tuna in water, drained
- Juice and zest of 1 large lemon
- 1 tablespoon yellow mustard
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chives, finely chopped
- 1/2 cup canned or frozen corn
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1–1 inch cubes Castello light havarti cheese
- 1 egg, beaten
- 1 1/4 cups panko breadcrumbs
- 1 cup vegetable oil
For the lemon mayonnaise
- 1 cup mayonnaise
- Juice of 1/2 lemon
Instructions
For the tuna melt cakes
- Using a fork, pierce the skin of the potatoes all over.
- Microwave each potato for 2 minutes, turn and microwave for 2 minutes until the skins start to wrinkle and the potatoes are soft. Set aside and allow to cool.
- To a large mixing bowl add the potato and mash until smooth.
- Add the tuna and mix well.
- Add the lemon zest and lemon juice, mustard, mayonnaise, green onions, corn, salt and pepper.
- Take 3/4 cup of mix and form into a ball.
- Make a deep well in the center of the cakes and place a cube of cheese.
- Re-form the patties so the cheese is well covered into 3 inch diameter by 1 inch high cakes.
- Refrigerate for 30 minutes to allow the cakes to set.
- Add the egg and panko to shallow bowls.
- Dip the patties into the egg, then into the panko.
- Add oil to a cast iron skillet and heat over medium heat until it starts to ripple.
- Add the patties and cook for 2 minutes each side.
For the lemon mayonnaise
- Add the the mayonnaise and lemon to a small mixing bowl and mix well.
- Category: Main