Instructions

• 1 Combine the tuna in a bowl with the rice, jalapeno, bell pepper, green onion, cilantro, sour cream,, egg, 1/4 cup Panko, lime zest, and salt and pepper. Mix everything well with your hands until a smooth mass. Taste for seasoning and adjust as needed.
• 2 In a shallow container, add about 1 cup brad crumbs Season with salt and pepper
• 3 Cover a sheet pan with parchment paper and set aside.
• 4 Form the fish mixture into individual patties using your hands. Dip into the Panko Bread Crumbs gently so they do not fall apart. Place onto the sheet pan and continue with remaining mixture.
• 5 Place in the freezer for 45 minutes. Prepare a baking sheet paired with a cooling rack to let the patties drain after cooking.
• 6 Add oil to a pan over medium-high heat. You will want 1/4-inch of oil in the pan, as it should come up half way on the fish cakes.
• 7 Pan fry the fish cakes on each side for 3 to 4 minutes or until tender on the inside and golden brown on the outside. Place on the cooling rack to drain excess oil.
• 8 Serve Warm with the Chipotle Aioli.
• 9 Chipotle Aioli: Place all of the ingredients into a food processor. Pulse until smooth. Add more water to smooth out the mixture if needed.