I’ve been attempting to add some seafood to my family’s diet, and these little tuna cakes looked so appealing, that I tried them. We were not disappointed as they turned out so good.
Here is what you need:
1 8.5oz. box Jiffy cornbread mix (you will only use 2 cups, crumbled)
2/3 cup milk
2 Tablespoons mayonnaise
2 green onions, finely chopped
3 eggs, beaten
2 Tablespoons fresh parsley, finely minced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
3 2.6oz. aluminum foil pouches of tuna, drained (or original recipe uses herb & garlic flavored)
3 Tablespoons butter
3 Tablespoons oil
Mix and bake your cornbread according to package directions, and while it’s cooling, mix together mayonnaise, onions, eggs, parsley, Old Bay seasoning and Worcestershire sauce.
Crumble enough of your baked cornbread to equal 2 cups.
Stir the cornbread and drained tuna into the mayonnaise mixture.
Make into eight 3 1/2 inch patties and fry in your melted butter and oil mixture, over medium heat for about 3 minutes on each side, or until cooked through.
When they are finished cooking, let them drain on paper towels. Now, we ate these served plain with soup on the side, but My Recipes included a Lemon Aioli recipe that looks easy and scrumptious if you want to try it.
- 1 8.5oz. box Jiffy cornbread mix (you will only use 2 cups, crumbled)
- ⅔ cup milk
- 2 Tablespoons mayonnaise
- 2 green onions, finely chopped
- 3 eggs, beaten
- 2 Tablespoons fresh parsley, finely minced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 3 2.6oz. aluminum foil pouches of tuna, drained (or original recipe uses herb & garlic flavored)
- 3 Tablespoons butter
- 3 Tablespoons oil
- Mix and bake your cornbread according to package directions, and while it’s cooling, mix together mayonnaise, onions, eggs, parsley, Old Bay seasoning and Worcestershire sauce.
- Crumble enough of your baked cornbread to equal 2 cups.
- Stir the cornbread and drained tuna into the mayonnaise mixture.
- Make into eight 3½ inch patties and fry in your melted butter and oil mixture, over medium heat for about 3 minutes on each side, or until cooked through.
- When they are finished cooking, let them drain on paper towels. Now, we ate these served plain with soup on the side, but My Recipes included a Lemon Aioli recipe that looks easy and scrumptious if you want to try it.
We really enjoyed these, and I look forward to adding them to my dinner menu!
Modified from My Recipes
Bethany Kline says
these look fantastic! I may have to make these tonight!
new follow!
<3 Bethany @ thesepiapuppy.blogspot.com
Jana@Transformations From the Heart says
These look delicious and I’m going to try them out soon. Pinning your recipe so that I don’t misplace it. Thanks for the recipe! Visiting you from Full Plate Thursday.
Vivienne @ the V Spot says
These look really yummy!
Michelle Lunt says
Yum-my – you had me at “fried”. I’d love to give this a try.
Warmly, Michelle
Faith, Trust & Pixie Dust
Miz Helen says
Hi Margo,
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
Audrey says
looks really good and we love tuna. Will try this soon. Thanks for sharing.
Blessings,
Audrey Z. http://audreyzumwalt.blogspot.com/
Timeless Treasures
Lisa says
I bet these could work with salmon as well!
Robin@DecoratingTennisGirl says
This looks yummy! Going to try it soon!
HungryLittleGirl says
They look so unbelievably delicious!
I would love to have you join my new link party Wednesday Extravaganza! Come by and share this or other recipes. Here is the link
http://www.hungrylittlegirl.com/
Can’t wait to see you there!
LindaJ says
These do look delicious! They are now on my to make list. I also want to try them with out first baking the cornbread. Either way I’m looking foreard to these! Thank you for sharing!! I also repinned it on Pinterest.
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