Thanks for the recipe! I added an egg and parmesean cheese to the mix and man were they good. Definitely will be haiving these again! I topped mine with a dollop of wasabi mayo and it was perfect!!
Thanx again!!

Looks awsome Doreen, going to try for lunch!!

i make these too (with variations each time, it seems), but i make them on the George Foreman Grill - b/c they're so soft the grill is perfect for them. fast too!
robyn

this was incredible, thank you so much!

all i did was take a tiny can of starkist, about half a beaten egg, some dill relish, ground black pepper, red pepper, and parmesan. fried it up with a bit of tobasco on the top (can you tell i like it HOT? am a firm believer in hot peppers)...

just even experimenting it was incredible. totally cured the fried food craving i was having. and it was fast and easy too!

i'm an east coast girl, chesapeake bay area. i have missed CRAB CAKES pretty badly.

this weekend i'm going to try and make crab cakes with a pepper hollandaise sauce using this base! i figure some ground pork rinds in it for that bread-y taste...

will post back if it's a success. if not, i still have a new favourite meal.

works well for me too... my appetite has dropped so low i'm happy with a salad a day and am worrying about how to get in more protein!

just tried this with canned crabmeat but i didn't get a very nice patty out of it. used just a bit of crushed pork rinds but perhaps not enough. will experiement. i think the crab meat was too fine - the bits just kept floating away from the 'patty'.

but the plain old canned tuna version came out much nicer.

these sound great...but can they be cooked in bacon fat/grease instead of olive oil? I'm cheap...I have bacon fat at home, but I'm out of oil, and don't have the money for groceries till Friday!!


O

I haven't tried it yet but in Korea they use firm tofu, drained and squeezed through a cheesecloth, as binder for these types of patties. It works remarkably well, and even for those who don't like tofu you won't really taste it. Hope it helps.

Yummm, yes ... drained and crumbled tofu would be great. In fact, freezing blocks of firm tofu, then draining, squeezing and crumbling will yield a very spongy bread-like crumb that absorbs and holds together very well when mixed with an egg.


Doreen

Sounds like an excellent recipe...can't wait to try it!

That sounds awesome! I will definantly have to try it!

these sound great! I love tuna patties, have at least a dozen cans of tuna in the cupboard and no new ideas, so thank you!

going to try this...def using bacon grease though... i see someone tried this with the george foreman, i want to try that too, but i dunno if it'll be crispy like you all suggest.

I never had much luck with crackers, so before I ever tried low carb, I merely mixed my salmon with egg. It binded it well. Today, that's how I make mine, just with egg, salt and pepper. I'll have to try adding herbs and onions too as it sounds great.

do these reheat well in the microwave?

Hi there! Sorry I didn't see your post before now.

I've never tried reheating these, as there are never any leftovers . However, fried foods in general tend to lose their nice crispy outside when reheated in a microwave. Still, they should be okay, if you don't mind the lack of crispness. My suggestion is to put the cooked patties on a rack to cool, before putting them in an airtight container in the refrigerator. This would allow steam and excess moisture to evaporate .. otherwise they'd end up soggy. Blehhh.

I'm due to make these again soon; I do love 'em . I'll make extra and test to see how they survive reheating!


hth

Doreen