Sunday, March 6, 2016

Not My Usual Kind of Cake!

Even though these aren't sweet cakes topped with way too much icing, my girls love them!

So what kind of cake that isn't chocolate or covered in buttercream do they love?

Tuna cakes of course!!!

They aren't the prettiest, but they taste good!

As I mentioned in my macaroni & cheese post, the girls could eat tuna sandwiches or mac & cheese, every single day, but I get bored making the same thing all the time. So, to mix things up a bit, I've started making tuna cakes again.


A couple years ago I found a recipe for tuna cakes that the girls loved.
I liked them because they froze well and we could have them for lunch or pack them in our snack bag for trips to the park.

The only problem was that to make enough tuna cakes for a couple of meals and snacks, I had to double or triple to recipe. With all the ingredients (eggs, cheese, tuna, sour cream etc.) and the amount needed, they were pretty expensive to make all the time. And they had tomato paste in them, which is something I never seem to have in the cupboard.

So after trying a couple different recipes (that weren't a hit), I did a bit of experimenting and came up with a recipe that meets all of our needs...they are quick and easy for me to make, they freeze well and most importantly, the girls like them!

Tuna Cakes:
Makes about 16 mini cakes)
Ingredients:
2 large eggs -lightly beaten with a fork
1/4 cup mayonnaise or sour cream *see below
2 tbsp melted butter
1 tbsp lemon juice
1/2 cup Panko breadcrumbs
1 can tuna, drained
1/2 - 1 cup shredded cheese

Directions:
Pre-heat oven to 375 degrees.
Lightly grease 16 mini muffin tins.
In a medium sized mixing bowl, whisk together eggs, mayonnaise, butter, and lemon juice.
Add Panko breadcrumbs into into the egg mixture and stir.
Once combined, add tuna and mix well.
Spoon mixture into prepared muffin tins and add shredded cheese.
Bake for 15-18 minutes.

*For these tuna cakes I used a combination of mayonnaise and sour cream. I used 3 tbsp of mayonnaise and 1 tbsp of sour cream to equal 1/4 cup.



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