Havarti Tuna Melt Cakes

By deb49

Make these tuna cakes filled with creamy Havarti cheese for a light dinner, lunch, snack or appetizer. Serve with a side of lemon mayonnaise. Yum.

Ingredients

• 5 to 6 medium russet or gold potatoes
• 6 ounces sustainable tuna in water, drained
• Juice and zest of 1 large lemon
• 1 tablespoon yellow mustard
• 2 tablespoons mayonnaise
• 2 tablespoons fresh chives, finely chopped
• 1/2 cup canned or frozen corn
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (6 ounce) package Castello light havarti cheese, cut into 1" cubes
• 1 egg, beaten
• 1 1/4 cups panko breadcrumbs
• 1 cup vegetable oil
• LEMON MAYONNAISE
• 1 cup mayonnaise
• Juice of 1/2 lemon

Details

Servings 4
Adapted from culinaryginger.com

Preparation

Step 1

Using a fork, pierce the skin of the potatoes all over. Microwave each potato for 2 minutes, turn and microwave for 2 minutes until the skins start to wrinkle and the potatoes are soft. Set aside and allow to cool.

To a large mixing bowl spoon the potato out of its skin and mash until smooth. Add the tuna and mix well.

Add the lemon zest and lemon juice, mustard, mayonnaise, green onions, corn, salt and pepper.

Take 3/4 cup of mix and form into a ball.

Make a deep well in the center of the cakes and place a cube of cheese. Re-form the patties so the cheese is well covered into 3 inch diameter by 1 inch high cakes.

Refrigerate for 30 minutes to allow the cakes to set.

Add the egg and panko to shallow bowls. Dip the patties into the egg, then into the panko crumbs. Add oil to a cast iron skillet and heat over medium heat until it starts to ripple. Add the patties and cook for 2 minutes each side.

Make the lemon mayonnaise:
Add the the mayonnaise and lemon to a small mixing bowl and mix well.