Oat Flour Tuna Fish Cakes Recipe

These oat flour tuna fish cakes are a quick and delicious meal anyone can make! Gluten-free and made without potatoes, this recipe has a fantastic texture that even those who eat wheat will enjoy. Heck, they won’t even notice this recipe is 100% gluten-free!

This recipe should take less than 30 minutes to make altogether. Beginners will relieved, as this recipe is one that even a complete amateur can master quickly. Not only that, but this recipe is very affordable as well. Canned fish, while cheap, isn’t exactly the most appetizing meal by itself. This recipe utilizes other economical ingredients for a warm, tasty, home-cooked meal.

I like making these in addition to something else. For example, tuna pairs very well with potato-based dishes – such as mashed potatoes or baked potatoes. Fish cakes, while they can be made solely as a meal, are a great appetizer or side dish for a tasty dinner.

Fish cakes can be frozen and meal-prepped. Use a square of parchment paper in between the patties, then gently squeeze as much air as possible out of the plastic freezer storage bag.

If you are gluten-sensitive or have celiac disease, be mindful that the oats or oat flour you purchase is certified as gluten-free. In certain food manufacturing facilities there is a risk for cross-contamination between products, so be mindful when looking to purchase a brand at the grocery store.

 

Let’s Talk Ingredients!

 

• Oat flour

Oat flour is a gluten-free flour that is accessible and affordable to practically anyone in a Western country. No need to worry about fancier or expensive flours, oat flour has got you covered. The oat flour in this recipe gives the fish cakes an interesting texture that I really enjoyed. I will use oat flour in future recipes, as I think it is really underrated as an ideal gluten-free flour

If you are a gluten-free person or family, make sure the oats are gluten-free certified.

• Butter or olive oil

I strongly recommend butter for making these patties, and olive oil as a second choice. However, any cooking oil will do. Cooking the butter will coat the outside, giving the tuna cakes a wonderful, savory boost in flavor.

• Eggs

I used two medium-sized eggs for this recipe. Eggs are the blinding factor for baking. This is what keeps your cakes together instead of making a crumbly mess.

• Tuna

I used Skipjack tuna from Wild Planet, a brand known for wild-caught fish and testing their products for mercury and other pollutants. Albacore tuna is very popular for making fish cakes with, so feel free to use that type of tuna instead.

• Turmeric

Turmeric is an underrated addition to meat-based dishes, in my opinion. This spice is frequently used in Indian dishes. Turmeric is what they add to veggie burgers to make it taste more like MEAT after all. This spice will also give your tuna fish cakes an attractive golden color.

• Chopped onion

I used a dried chopped onion spice, but I strongly recommend using diced onions if you have them. Fresh onions have a stronger flavor, and are delicious when cooked. If you’re feeling adventurous, you may caramelize the onions prior to mixing in with the cakes. This will add sweetness to a savory dish.