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Broiled Tuna, Rice & Sweet Corn Cakes with Herb Dijon Sour Cream

This is a “poor man’s crab cake.” One night I looked in the fridge and had leftover rice, a couple of cans of tuna and a bag of frozen corn. “What’s a bit@h to do with that crap?” I asked myself. Why, Tuna, Rice & Sweet Corn Cakes! Broiled. Not Fried! And then serve them up with some spicy herb dijon sour cream of course. Of course.

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Broiled Tuna, Rice & Sweet Corn Cakes with Herb Dijon Sour Cream
This is a "poor man's crab cake." One night I looked around and all I had was leftover rice, a couple of cans of tuna and a bag of frozen corn. "What's a bit@h to do with that crap?" I asked myself. Why, Tuna, Rice & Sweet Corn Cakes! Broiled. Not Fried! And then serve them up with some spicy herb Dijon sour cream of course. Of course.
Broiled Tuna, Rice & Sweet Corn Cakes with Herb Dijon Sour Cream
This is a "poor man's crab cake." One night I looked around and all I had was leftover rice, a couple of cans of tuna and a bag of frozen corn. "What's a bit@h to do with that crap?" I asked myself. Why, Tuna, Rice & Sweet Corn Cakes! Broiled. Not Fried! And then serve them up with some spicy herb Dijon sour cream of course. Of course.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • For the cakes
  • 2 cups cooked rice cool or warm. NOT hot.
  • 2 5 oz. cans of tuna drained thoroughly
  • 1 cup frozen sweet corn defrosted
  • 1/4 Vidalia onion chopped very fine
  • 2 tbsp prepared white horseradish can find in refrigerated aisle
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 2-3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp bread crumbs
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1 tsp hot pepper sauce more if you like it spicy
  • For the Herb Dijon Sour Cream
  • 1/4 cup sour cream can use light sour cream
  • 2 tbsp Dijon mustard
  • 1/2 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 tsp hot pepper sauce
  • 1 pinch each salt & pepper
Servings:
Ingredients
  • For the cakes
  • 2 cups cooked rice cool or warm. NOT hot.
  • 2 5 oz. cans of tuna drained thoroughly
  • 1 cup frozen sweet corn defrosted
  • 1/4 Vidalia onion chopped very fine
  • 2 tbsp prepared white horseradish can find in refrigerated aisle
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 2-3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp bread crumbs
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1 tsp hot pepper sauce more if you like it spicy
  • For the Herb Dijon Sour Cream
  • 1/4 cup sour cream can use light sour cream
  • 2 tbsp Dijon mustard
  • 1/2 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 tsp hot pepper sauce
  • 1 pinch each salt & pepper
Servings:
Instructions
  1. Preheat oven to 350 degrees
  2. Combine the rice, tuna, sweet corn, onion, horseradish, Spank It Kopita or substitute spices, mayonnaise, Dijon mustard, bread crumbs, flour, salt and hot pepper sauce in a large bowl and stir thoroughly.
  3. Grease a large baking tray with spray oil.
  4. Form the rice mixture into patties by scooping a palm-full into your hand and shaping them into patties pressing them gently so they stay together. Then place them onto the baking tray.
  5. Spray or brush some oil (I prefer olive oil) on top of the patties and place them into the oven for 15 minutes.
  6. Set oven to broil and broil for 7-10 minutes, checking periodically that they don't burn.
  7. Flip them over carefully, and let broil another 2 minutes.
  8. Let sit for 10 minutes before serving. Serve with the herb Dijon Sour Cream
For the Herb Dijon Sour Cream
  1. Place all ingredients in a bowl and mix thoroughly. For best results, refrigerate for a half hour before serving.
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