TUNO cakes contain all the flavor and freshness of usual seafood, while staying completely vegan and ocean-safe. Featuring avocado flavors in addition to the creamy Spring Water TUNO, this recipe is perfect for a quick-to-make lunch that’s crunchy on the outside, tender on the inside.
- 1 can Loma Linda Spring Water TUNO
- 1/2 cup mashed avocado puree
- Salt/pepper to taste
- 1 tbsp chopped coriander
- 1 small red onion, finely chopped
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 1/2 cup bread crumbs (can use Panko bread crumbs)
- 1 tbsp olive oil
Take a mixing bowl and add all the ingredients except olive oil and mix well.
Refrigerate the mixture for half an hour.
Next, spoon out the mixture and form into cakes.
Heat up a skillet and add in the olive oil. Place the TUNO cakes in oil and roast on both the sides on medium high flame.
The TUNO cakes are done when crunchy on both sides. Remove on an absorbent paper to drain off excess oil.
Serve with a side of ketchup, vegan mayo sauce or vegan tzatziki.
You can substitute avocado with boiled potatoes/sweet potatoes as well.
Click here to shop Loma Linda Spring Water TUNO on Amazon.