Crispy Tuna Zucchini Cakes with Lemon Garlic Aioli

Makes 8 cakes

CAKES

4 cans tuna, drained

2 medium zucchini, grated and squeezed very dry

2 large eggs

1 yellow onion, grated

⅓ cup chopped parsley

3 tablespoons cornstarch

1 jalapeño, finely diced

⅓ cup finely diced red bell pepper

1–2 tablespoons chopped fresh dill

½ teaspoon smoked paprika

¼ teaspoon black pepper

Salt to taste

Panko or regular breadcrumbs, for coating

3 tablespoons olive oil, for frying

LEMON GARLIC AIOLI

½ cup mayonnaise

3 garlic cloves, grated

Juice of ½ lemon

1 tablespoon Dijon mustard

Extra lemon wedges, for serving (2 lemons total)

DIRECTIONS

1. Mix the aioli ingredients and refrigerate while preparing the cakes.

2. Squeeze the grated zucchini firmly in a clean towel. Mix with drained tuna, eggs, grated onion, parsley, cornstarch, jalapeño, red bell pepper, dill, smoked paprika, pepper, and salt.

3. Form into 8 patties, gently press the outsides into breadcrumbs, and rest for 5 minutes.

4. Heat olive oil over medium heat. Cook in batches for about 4 minutes per side, until golden and cooked through. Avoid crowding the pan.

5. Serve with chilled aioli and lemon wedges.

KITCHEN NOTES

I used regular breadcrumbs this time, but panko is my usual choice for extra crunch. The measurements for the added peppers, dill, and spices are suggested starting amounts; adjust to taste. Squeezing the zucchini very dry helps the cakes hold together.

PAIRS WELL WITH

Sweet potato wedges and crunchy slaw

Lemon rice and roasted asparagus

Cucumber, tomato, and chickpea salad