Spicy Tuna Rice Cakes
Crispy on the outside and tender on the inside, these spicy tuna rice cakes make for a delicious and satisfying snack.
10 min
Prep
10 min
Cook
4
Serves
210
Calories
Macros · per serving
15g protein
20g carbs
8g fat
Ingredients
For 4 servings
- 2 cans canned tuna
- 2 cups white rice
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 green onion
- 2 tablespoons vegetable oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain the canned tuna and place it in a medium bowl.
- 2
Cook the white rice according to package instructions.
- 3
Chop the green onions finely and add them to the bowl with the tuna.
- 4
Add soy sauce, sriracha, salt, and black pepper to the tuna and mix well.
- 5
Crack the egg into the tuna mixture and stir until everything is combined.
- 6
Add the cooked rice to the tuna mixture and mix until evenly distributed.
- 7
Form the mixture into small cakes using your hands.
- 8
Heat vegetable oil in a non-stick skillet over medium heat.
- 9
Cook the rice cakes for 3-4 minutes on each side until golden brown and crispy.
- 10
Remove from skillet and drain on paper towels before serving.
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