These veggie-packed tuna cakes are a crowd pleaser. Bursting with flavour, this meal comes together in less than 30 minutes and is packed with quality protein, fibre-rich veggies, seeds and flavour.
Author: Crystal
Recipe type: Main Dish
Serves: 3-4
Ingredients
2 cans tuna, drained (120g each)
3 whole eggs
1 cup grated cheese
1 cup grated carrot
1 cup grated zucchini (water squeezed out)
1 cup diced celery
¼ cup chives or green onion
2 Tbsp mayo
1 Tbsp dijon mustard
1 tsp crushed garlic
¼ tsp salt
½ tsp lemon pepper
1 tsp chia seeds
1 Tbsp hemp seeds
Instructions
Heat a non-stick griddle or a frying pan over medium heat. If you're using stainless steel, you'll want to add 1-2 tsp oil to prevent the tuna cakes from sticking.
Mix all the ingredients together in a large bowl.
Using an ice cream scoop or a ¼ cup measure, form tuna cakes into patties.
Cook for 3-5 minutes on each side, or until a crispy, golden-brown layer forms. Don't rush to flip them as they are more likely to fall apart that way.
Serve with a large salad and dipping sauce of your choice!
Nutrition Information
Serving size: 4 tuna cakes Calories: 328 Fat: 21 g Carbohydrates: 7 g Sodium: 684 mg Fiber: 2.5 g Protein: 28 g
Recipe by Crystal Higgins at https://crystalhiggins.com/tuna-cakes/