Elevated fishcakes with a zesty twist! Chili Lime Tuna Fishcakes that are gluten-free, egg-free, dairy-free, & soy-free, without the oil and baked in the oven. With a secret nutty ingredient for a super flavor-packed & healthy recipe your family will love for dinner or lunch!
Fishcakes, but not just any fishcakes. Chili Lime Tuna Fishcakes with a pretty awesome and unique ingredient. Chili Lime Almond CrrrunchBites! You know how much I love Mozaics popped chips; well they came out with a new fun snack that basically is a Mozaic chip wrapped around an almond. Whole roasted almonds wrapped in a crunchy rice cracker shell, is how they describe it. Sounds odd, sounds interesting, but let me tell you, they are DELICIOUS!
I was tasked with whipping them up into a fun recipe to get y’all thinking outside the box in terms of snacking. CrrrunchBites are great for an on the go, flavorful snack, but why not use them in a meal too? They come in Sea Salt, Ranch, BBQ, Chili Lime, and Honey Mustard and Nacho (both of these are not vegan). There are so many flavored almonds out there, but no company has ever made a flavored almond that becomes a snackable “chip” as well. I thought it was pretty innovative to have it “all in one”.
Crushing them up and using them as some sort of filler sounded like a good option. Low and behold, we have Chili Lime Tuna Fishcakes! A delectable combo of plain jane tuna fish, corn, green chilies, cilantro, spices, and those chili lime almonds! No breadcrumbs needed in these fishcakes! Totally gluten-free, dairy-free, egg-free, soy-free, and no oil required for these! Basically a tuna patty, whipped up in the food processor and baked in the oven. They far beat my expectations!
Making a fishcake, even a fish burger, had always been on my list to cook up and I’m surprised it took me so long! So easy, especially if you use a canned fish that’s already cooked and doesn’t need chopping up. Fishcakes are a great way to get anyone to add in some more fish to their diet in a fun and flavorful way that’s not “overly fishy”. You could totally serve these as burgers, but we kept them as cakes, eaten with a fork. Easy to make-ahead and freeze too as a quick go-to option on a busy day!
So many textures, tender & flakey fish, tangy lime, zesty & spicy chili, protein-packed & satisfying, with the power of not only omega-3s, but the healthy fats from the almonds as well! Winner, winner fish dinner? I think so! The only problem you may have is trying NOT to eat all the CrrrunchBites before you get them in these tuna fishcakes! Try to tame yourself…they are addicting!
Chili Lime Tuna Fishcakes
- 1 (3.75 oz) Bag (about 1 cup) Chili Lime CrrrunchBites Almonds (crushed)
- 1 Cup Plain Solid Canned Tuna in Water (drained)
- 1 Cup Corn (canned, no salt-added)
- ½ Cup Diced Green Chiles
- ½ Lime (juiced & zested)
- 2 TB Chopped Fresh Cilantro
- 2 Tsp Ener-G Egg Replacer (optional, holds better with)
- ½ Tsp Minced Garlic
- ½ Tsp Onion Powder
- ¼ to ½ Tsp Cayenne Pepper
- Preheat the oven to 400°F.
- In a large food processor, combine all fishcake ingredients and pulse until combined (not smooth, there should be texture to the cake mixture).
- Form about 5 (1/3 cup each) patties and place them on a Silpat or parchment paper lined baking sheet.
- Bake in the oven for 20 minutes, remove and let cool to set before serving or freezing in wax paper for later.
And lucky you, you have a chance to win an assortment of CrrunchBites to try for yourself! And as always you can use the code STRSUN25 for 25% off any order you make on Deliciousness.com (from Crrrunchbites, to Mozaics!)
So tell me:
+ What CrrrunchBite flavor are you pumped to try? The ranch are awesome (and totally vegan!)
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell * This post is sponsored by Spinning Wheel Brands, the makers of Handfulls CrrrunchBites. I am proud to be partnering with them and sharing the deliciousness!