A very quick and easy recipe which is 100% vegan: fishless tuna cakes. This dish comes around really quickly and makes for the perfect lunch. Crunchy on the outside, tender on the inside and bursting with tons of flavors! This recipe has avocado to make for the creamiest tuna cakes ever!
1 can Loma Linda Fishless Tuna
1/2 cup mashed avocado puree
Salt to taste
Black pepper to taste
1 tbsp chopped coriander
1 small red onion, finely chopped
1 Neat Egg (vegan egg)
1/2 cup bread crumbs (can use Panko bread crumbs)
1 tbsp Olive Oil
Take a mixing bowl and add all the ingredients except Olive oil and mix well.
Refrigerate the mixture for half an hour.
Next, spoon out the mixture and form into cakes.
Heat up a skillet and add in the Olive oil. Place the fishless tuna cakes in oil and roast on both the sides on medium high flame. The fishless tuna cakes are done when crunchy on both sides. Remove on an absorbent paper to drain off excess oil.
Serve with a side of ketchup, vegan mayo sauce or vegan tzatziki.
You can substitute avocado with boiled potatoes/ sweet potatoes as well.