Tuna Cakes
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.
  2. Mix all the ingredients together in a large bowl.
  3. Using an ice cream scoop or a ¼ cup measure, form tuna cakes into patties.
  4. 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.
  5. 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/