Tuna Zucchinis Cakes
Here is a nice and easy tuna cake recipe made with pantry staples and garden ingredients.
The summer is almost over, which usually means, if you grow your own food, you should have summer squash coming out of your ears. Zucchini and button squash are fast growing once they have taken off (and when the weather conditions are suitable), even just two plants will give you an overload of them at some point. The good thing is that summer squash are such a delicious and versatile vegetable and you can cook them every day without eating the same meals. What I love about garden cooking with an abundant yield is to discover some new recipes but also to have the opportunity to be more creative. This recipe is inspired by the Australian favourite “zucchini fritters" and Canadian-American maritime "crab cakes” simply made with tinned tuna. Not having many options for fish or seafood when living inland far from supermarkets (unless you have fishing skills and time), tins are often the most affordable and convenient way to have some of it in our diet. I have created this recipe using my garden courgettes (zucchinis) and elephant garlic, which are a bit bigger and milder than the conventional garlic (that can also be used in this recipe if you don’t grow your own or find them locally). I always cook them a few times over the summer, and now it's time to share that recipe!
It's tuna zucchinis time! • Photography © Bottle and Brush Studio 2021
1 1/2 cups zucchini or summer squash, grated
1 spring onion (or small onion)
Fresh herbs at taste
1 tuna tin (185g) in springwater, liquid strained
1/3 cup bread crumb
1/3 cup flour
¼ cup parmesan, grated
1 tsp olive oil
Pinch of pepper
PREPARATION: Preheat oven at 200/400FC
In a small pan, brown the onion and garlic in oil, add the zucchini and stir for few minutes.
Remove from heat and let cool down a little.
Strain excess liquid with a colander.
In a large bowl, mix the rest of the ingredients.
Add the cooked squash mixture and mix it all well.
Form patties of about 6cm diameter and place on a baking sheet lined with parchment paper.
Bake about 30 minutes, turning half way until golden.
Squeeze some lemon juice on top and serve with some fresh garden salad and veggies.