Spelt Lemon Caper Tuna Cakes are pan-fried patties made from canned tuna, spelt breadcrumbs, egg and a good spoonful of capers and lemon zest. The spelt breadcrumbs hold the mixture together without turning dense, and the crust turns golden and crisp in a hot skillet.
This recipe works with pantry staples. Two cans of tuna, one egg, and a few fresh add-ins are all you need to get eight cakes onto the table in under an hour.
The lemon and capers keep the flavor clean and a little briny, so the tuna doesn’t taste flat. A short chill in the fridge before frying keeps the patties from falling apart in the pan, which is the one step worth not skipping.
Serve them warm with a squeeze of lemon and a simple green salad, or tuck them into a soft bun for a quick lunch.
Why You’ll Love This Recipe
- Ready in under an hour with pantry staples
- Crisp crust outside, soft flaky center inside
- Spelt breadcrumbs bind the mixture without heaviness
- Budget-friendly dinner from canned tuna and eggs
Ingredient Notes
- Canned tuna: Use tuna packed in olive oil for a richer patty, or swap in tuna in spring water and add an extra teaspoon of mayonnaise for moisture.
- Spelt breadcrumbs: Fresh or dried spelt breadcrumbs both work. Pulse day-old spelt bread in a food processor if you don’t have packaged crumbs.
- Capers: Rinse if using salt-packed capers to cut the sharpness. Chop them roughly so they distribute through the mixture.
- Mayonnaise: Adds moisture and helps bind the mixture. Greek yogurt works as a lighter substitute in the same amount.
- Spelt flour: Used only for dusting the outside of the patties, so it gives a light coating rather than a heavy crust.
Pan-Fried Spelt Tuna Cakes with Lemon and Capers
Description
These tuna cakes use canned tuna, spelt breadcrumbs and a good handful of capers, so the inside stays moist while the crust turns crisp in the pan.
Ingredients
Tuna Cakes
For Frying
Instructions
- Drain the tuna very well, pressing out excess liquid, then flake it into a large mixing bowl.
- Add the spelt breadcrumbs, egg, mayonnaise, lemon zest, lemon juice, capers, parsley, spring onions, mustard, salt and pepper. Mix gently with a fork until just combined; don't overwork it or the cakes turn tough.
- Cover and chill the mixture in the fridge for 15 minutes. This firms it up so the cakes hold together in the pan.
- Divide the mixture into 8 equal portions (about 75 g each) and shape into patties roughly 7 cm / 2.5 inch wide and 2 cm thick.
- Spread the spelt flour on a plate and dust each patty lightly on both sides, tapping off any excess.
- Heat 1.5 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering.
- Fry 4 patties at a time, without crowding the pan, for 3 to 4 minutes per side until deep golden brown and a crust has formed. Internal temp should reach 160 F / 71 C.
- Transfer the cooked patties to a paper towel-lined plate. Wipe out the skillet, add the remaining oil, and repeat with the second batch.
- Serve warm with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1134kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 3g15%
- Cholesterol 95mg32%
- Sodium 480mg20%
- Potassium 350mg10%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 27g54%
- Vitamin A 200 IU
- Vitamin C 8 mg
- Calcium 40 mg
- Iron 2 mg
- Vitamin D 40 IU
- Vitamin E 1.5 mg
- Vitamin K 15 mcg
- Thiamin 0.1 mg
- Riboflavin 0.15 mg
- Niacin 8 mg
- Vitamin B6 0.3 mg
- Folate 25 mcg
- Vitamin B12 1.8 mcg
- Phosphorus 220 mg
- Magnesium 30 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Press canned tuna dry before mixing to avoid soggy cakes.
- Chill patties 15 minutes minimum before frying.
- Fry in two batches of four in a 12-inch skillet.
- Internal temp should reach 160 F / 71 C before serving.
- Don't overmix once egg and breadcrumbs are added.
