Semi-Spicy Tuna Cakes

The original version of this recipe comes from marthastewart.com . I have made a few slight modifications.

I have always loved fish despite the fact we never ate it growing up. Tuna is a great choice if you are seeking a lean protein that is also quickly fixed. 


Makes 2-4 servings.
Time: 10-20 minutes

You'll need:
3 6oz. cans of tuna in vegetable oil, drained and flaked (olive oil if you can find it)
1 lg. egg, lightly beaten
1/2 c. cilantro, coarsely chopped (see the review and suggestions section)
1/3 c bread crumbs
2 Tbs. mayonnaise
1 Tbs. lemon juice
1 jalapeno chile, finely chopped
1-2 Tbs. Vietnam Chili Garlic Sauce 
1-3 Tbs. olive oil

Mix all ingredients excluding the olive oil until ingredients just hold together. Shape into 4-8 cakes. In large skillet heat the olive oil over medium heat. Cook each cake until golden brown and crisp on the outside. Serve hot. 


Review and Suggestions:
This recipe is excellent assuming everything stays stuck when pan frying. I strongly suggest making sure the mixed cakes are fairly sticky which can be accomplished with more mayo.  Other notables: 

1. Possible add-ins include red onions, other types of peppers and other herbs such as parsley. I often substitute the cilantro out entirely or replace it with a different add-in.
2. It is important to chopped add-ins finely, moreso if they are crisp vegetables such as onions. 
3. Use extra caution in flipping the tuna cake to the second side as they have a tendency to smooch or fall apart. 

Dairy-Free Mashed Potatoes

Since I've been on a "Dairy Free Diet" my potato consumption has taken a sharp fall, until now! I must admit I was a bit discouraged by other blogs use of a hard to find soy "butter" to make their potatoes.

Ingredients:
4 large red potatoes (peeled if desired) cut into 1/2" to 1" chunks

cooled grease from 4+ slices of thick bacon

1/4 - 1/2 cup Almond milk, unflavored 

salt to taste

white pepper to taste

Directions:
1. Boil potatoes until just soft. Drain and rinse with cold water. Allow to fully cool. 

2. Mash potatoes with potato masher or fork. 

3. Mix in bacon grease and slowly add almond milk until smooth.

4. Season appropriately with salt and pepper and additional ingredients as fit.

5. Heat slowly while mixing to get back warmth.

Overview:
First I must confess I am not a mashed potato pro, however these turned out surprisingly well. The idea of using bacon grease occurred to me as a possible "solid fat" alternative to butter, however this automatically makes this recipe useless for those seeking a vegetarian version. The bacon grease helps with the flavor and the almond milk goes unnoticed. Success? I think so. 

Additional ideas: 

1. Adding additional herbs such as dill or garlic will also help in making your dairy free potatoes awesome.

2. The bacon in which you got the bacon grease...add it!