Nutritious Tuna Cakes With Vegetables Plus Pumpkin

Convenient and nutritious pumpkin tuna fish cakes with vegetables.

Another beautifully displayed recipe — Tuna cakes with vegetables plus pumpkin. (Image: Jenny Low)

Delicious tuna cakes with vegetables plus pumpkin is a meal that will win the hearts of many families. After a hard day’s work, nothing is simpler than using a convenience food such as canned tuna. This healthy food is rich in protein and contains many vitamins and minerals, such as B-complex vitamins, vitamins A and D, as well as iron, selenium, and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.

Tuna cake ingredients on a plate.
Ingredients for the tuna cakes. (Image: Jenny Low)

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Details

Servings

4

Prep time

25 minutes

Cooking time

20 minutes

Ingredients

  • 1 x (5 oz) can tuna in olive oil blend (use the tuna and oil)

  • 1 1/2 cups pumpkin (cut, steamed, and mashed)

  • 1/3 cup frozen peas (boiled and slightly mashed)

  • 1 onion (cut into small pieces, fry with 1 tbsp of oil till golden), 1/2 cup

  • Cilantro, chopped

  • 1/2 cup spring onion (sliced)

  • 1 egg

  • 1tbsp sesame oil

  • 1 tsp salt

  • 1 cup Plain floup

  • 1/4 tsp chili powder (or pepper)

  • 1 cup oat flour

Tuna cake ingredients mixed in a bowl.
The ingredients look like this when mixed together in a bowl. (Image: via Jenny Low)

Directions

  • Place the first 11 listed ingredients into a bowl and mix well, forming a cohesive mass.
  • Use a tablespoon to form large tuna patties and a teaspoon for small
    patties. 
  • Roll into oat flour and fry according to the method below.
Coating the tuna cake in oatmeal in a white bowl.
Coat the tuna cake in oat flour. (Image: via Jenny Low)
Cook tuna cakes in a frying pan until light brown.
Cook tuna cakes in a frying pan until light brown. (Image: via Jenny Low)

Vegetable Accompaniments

Ingredients

  • 5 tbsp olive oil

  • 1 cup green cabbage (cut into strips)

  • 1/4 cup purple cabbage (cut into strips)

  • 1 cup carrot (cut into strips)

  • 1tbsp cooking wine

  • 1/4 tsp salt

  • 1 pinch pepper

  • 5 dry shiitake mushrooms (soaked and cut into thin strips)

  • 1 tsp oil (vegetable) 

  • 1/4 tsp sesame oil

  • Pinch of salt to season

  • 2 cloves of garlic (sliced)

Directions

  • Heat up 1 tbsp of oil in a wok. Add in mushrooms and fry. Season with salt and sesame oil. Set aside.
  • Heat up 1 tbsp of oil in a wok. Add in garlic and sauté until lightly browned.
  • Stir in the cabbage and carrots and when almost cooked, stir in the salt, pepper, and wine.
  • To form and fry large fish cakes, coat 1 full tbsp of tuna mixture with oat flour, shape into a ball, and lightly press to flatten.
  • Fry 4 each time in 1 tbsp of oil. 
  •  After each batch is fried, clean the wok with hot water to remove any oat flour remnants.
  • To form and fry small fish cakes, use 1 tsp of fish cake mixture and roll in oat flour. Slightly press. Pan fry all 16 fish cakes until both sides are browned.
pumpkin tuna fishcakes with vegetables
Healthy, delicious, and filling. (Image: via Jenny Low)

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