This recipe idea initially came from a Kraft Canada Magazine using Stove Top Stuffing/Dressing as a binder. Nutrition pros like myself are always encouraging the consumption of WHOLE, INTACT foods over highly processed foods as much as possible.
As tasty as it was using “stove top” as a binder, I was seeking out a more nutrient-dense combination of ingredients that were slightly lower in simple carbs while packing in some extra veggies!
That said, if you find that your mixture is a bit too “wet”, you could try adding 1/2 – 3/4 cup of breadcrumbs or oats to bring it together. However, I find that I’m able to squeeze out any extra liquid and they bake together quite well as the recipe stands.
Play around with it to make it your own and let me know in the comments how they turn out for you!
Tuna Cakes
Description
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.
Ingredients
Instructions
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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.
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Mix all the ingredients together in a large bowl.
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Using an ice cream scoop or a 1/4 cup measure, form tuna cakes into patties.
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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.
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Serve with a large salad and dipping sauce of your choice!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 328kcal
- % Daily Value *
- Total Fat 21g33%
- Sodium 684mg29%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
