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Side view of a tuna cake on a plate with a bite removed.
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Air Fryer Tuna Cakes with Cheddar Cheese and Grated Carrot

These Air Fryer Tuna Cakes, made with canned tuna, cheddar cheese and grated carrot, are crisp and golden on the outside and soft and tender in the middle. 
Course Appetizer
Cuisine American, Canadian
Keyword air fryer, cakes, patties, tuna
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 8 patties
Calories 144kcal
Author Leanne

Ingredients

  • 2 cans (266g total) albacore flaked white tuna, packed in water (drained) *see note #1
  • 1/2 cup panko crumbs
  • 1/2 cup finely grated cheddar cheese
  • 1/2 cup finely grated carrot, about 1 medium carrot
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped fresh dill
  • 1 large egg
  • 1/4 cup mayo
  • 1 tablespoon dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
US Customary - Metric

Instructions

  • In a large bowl, toss together the tuna, panko crumbs, cheese, carrot, green onion and dill.
  • In a small bowl, whisk together the egg, mayo, dijon mustard, lemon juice, garlic powder, salt and pepper.
  • Pour the egg/mayo mixture over the tuna mixture and stir until well combined. (The mixture should stick together).
  • Cover and chill for 30-60 minutes.
  • Shape the mixture into 8 patties, about 3/4 inch thick. Each patty is about 3 1/2 tablespoons of mixture.
  • Spray both sides of each patty with oil and place in the air fryer basket in a single layer.
  • Air fry at 400F for 13-15 minutes or until golden brown and crispy. There is no need to flip the patties.

Notes

  1. The cans of tuna I used had a net weight of 184 grams per can. The drained weight was 133 grams per can, for a total of 266 grams of tuna.
  2. I recommend using flaked tuna as the small flakes are easier to mash together with the other ingredients. Solid or chunk tuna may result in bigger pieces of tuna in the patties, which could prevent them from sticking together.
  3. Be sure to finely grate the cheese and carrot so it mixes together more evenly with the other ingredients. Larger shreds of cheese or carrot will make it harder for the patties to stick together.
  4. I recommend chilling the tuna cake mixture for at least 30 minutes. This gives the mixture time to firm up as the panko crumbs absorb moisture and makes it easier to form into patties.
  5. In order to get the outside of the cakes golden and crispy, make sure you spray both sides with a little oil. You can also brush some on if you don't have spray oil.
  6. You don't want to overcrowd the air fryer as the patties won't cook as evenly. If your air fryer is small, you will need to air fry them in 2 batches. (I have a 5.8 quart air fryer, which fit the 8 tuna cakes perfectly).

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 321mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1417IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg