I love salmon cakes. I would make them all the time, but JR and Isak would get tired of them. I felt like having them yesterday, but I didn’t have any salmon…so I decided to throw some together by using tuna. Surprisingly, when put into a croquette form, tuna and salmon taste practically identical. If I had blindfolded JR, had him take a bite, and asked him what he was eating, he would have said “salmon cakes,” hands down.
This time, instead of using sweet potato and almond flour as a binder, I decided on using regular white potato instead. The consistency was FANTASTIC, so I may just continue to use that all the time in the future. I have also started making HOMEMADE MAYO with an immersion blender. Game. Changer. Homemade mayo was a game changer in the first place…but add an immersion blender, and s*%t just got REAL! Here is the beauty of using your stick blender for mayo:
1.- Put all ingredients in the blender cup.
2.- Turn on the blender for about 45 seconds.
3.- Mayo is ready.
No more 10 minutes of arms falling off from a slow trickle of oil! Whiz and done!
Oh, and PS: for those of you with children, these are a GREAT way to hide vegetables–go nuts and add whatever veg you want!
Tuna Croquettes (Whole30 Compliant)
Makes 12 croquettes (serves 4-6)
12 oz can tuna, drained and flaked
1 C mashed potato
1/3 C diced carrots
1/3 C diced celery
1/4 C finely chopped green onions
1 T chopped fresh Italian (flat-leaf) parsley
1 tsp Old Bay seasoning
1 1/2 tsp dried dill
1/8 tsp paprika
1/4 tsp ground mustard
1/2 tsp hot sauce
salt and pepper to taste
1.- Preheat oven to 425. Line a baking sheet with parchment paper and grease with coconut oil. Wash, peel, and cut 1 medium to large potato or 2 small potatoes. Put in saucepan, cover with cold water, and cook until soft. Drain, mash, and put in large bowl.
2.- To potatoes, add carrots, celery, green onions, parsley, Old Bay, dill, paprika, and ground mustard. Stir well until all spices are thoroughly distributed.
3.- Mix in hot sauce. Taste and add salt and pepper as needed. Mix in egg and tuna.
4.- Chill tuna mixture for 30 minutes. (If you don’t have time to chill, you can just continue on; however, the chilling process makes the cakes a bit easier to make) Using a 1/3 C measure, spoon tuna mixture in and lightly press down. Don’t pack the cup too tightly. Flip the cup over and tap it on the baking sheet to release the cake. Repeat this until the tuna mixture is gone.
5.- Place in the oven for 20 minutes. Remove tray, flip croquettes over, and return to oven for another 10-15 minutes.
For the aioli I served on top, I mixed 1 C of homemade mayo with 1 Tbsp dried dill, 1 tsp dried chives, 1 tsp of dried parsley, 1 tsp apple cider vinegar, and a splash of unsweetened almond milk to thin it just a bit. Stir it well and add salt and pepper to taste.