Description
When the air turns crisp and leaves begin to fall, these Crispy Sourdough Tuna Cakes with Cozy Fall Flavors bring warmth and nostalgia to your table. Using tangy sourdough starter discard, flaky tuna, fresh herbs and a hint of Dijon mustard, these cakes fry up golden and crunchy. Perfect for a cozy weeknight dinner or as an elegant appetizer, they pair beautifully with sides like roasted squash or a tangy yogurt sauce. Serve them alongside sweet fall desserts like Sourdough Spice Cake or Sourdough Chai Cupcakes for a full seasonal feast.
Ingredients
Instructions
1. Thoroughly drain and flake canned tuna into a large mixing bowl.
2. Stir in sourdough starter discard until the mixture becomes slightly creamy.
3. Add the egg, Dijon mustard, chopped herbs, salt, and pepper; mix until combined.
4. Fold in breadcrumbs until the mixture holds shape but is not wet.
5. Portion 1/4 cup of mixture and shape into 1-inch thick cakes; place on a parchment-lined tray.
6. Chill cakes in the refrigerator for 20–30 minutes to firm up.
7. Heat a thin layer of olive oil in a cast iron skillet over medium heat.
8. Fry the chilled cakes 3–4 minutes per side until golden brown and crispy.
9. Transfer cakes to a wire rack set over paper towels to drain excess oil.
10. Serve warm with roasted squash, spiced apple compote, or a tangy yogurt sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: frying
- Cuisine: american
Nutrition
- Serving Size: 1 cake
Keywords: sourdough, tuna cakes, fall recipes, cozy meals, comfort food, easy appetizers, seasonal cooking