Okay. I’ll admit it. This is not my best photograph! Maybe the name of the meal even scares you a little bit….but trust me, it’s good and it’s worth making!
While I never actually ate a real crab cake – I am pretty sure this is similar to what it would be like. It’s nice to have another fish option instead of always spending for kosher beef and poulty which can get expensive.
I served it simply with 2 cakes and salad on the side, because it has the protein times two ( tuna + quinoa) vegetable and grain right in there! I warmed them up just fine in the microwave for lunch, but can also be eaten room temperature, which works well for a Sabbath lunch meal when cooking or reheating is not possible on Saturday.
Feel free to experiment with the seasonings. Essentially, this is the three ingredients in the name, bound together to form a patty or “cake” that you pan sear — yum.
- 3 cans albacore tuna
- 1 cup uncooked WHITE quinoa ( use 2 cups once cooked)
- 2 cups chicken or vegetable stock
- 1 small zucchini, shredded
- 1 Tbsp spicy mustard
- 2 Tbsp lite mayonnaise
- 2 Tbsp Italian seasoning
- 1 tsp paprika
- 1/4 cup seasoned bread crumbs
- salt to taste
- Olive oil (or spray) to sear
- Start by cooking quinoa with package directions, using stock instead of water and Italian Seasoning and salt. It should yield approx 3 cups. Take 2 cups of that and put it in a large bowl.
- Add the rest of the ingredients to the bowl and mix well. If they are too wet, add more bread crumbs and if they are too dry, more mayonnaise.
- Form 3 inch patties and sear in a frying pan until golden brown on both sides (you can use a spatula to flatten them out, but careful turning them over, they are fragile. Once done, remove onto paper towels.
If someone observes kashrut, can't use chicken stock (meat) with tuna (fish).
Yes – I am familiar with that minhag. That is why I mentioned vegetable stock as well and it is just as delicious! Thank you for commenting 🙂