Low-carb Tuna Cakes
The moist tuna cakes with a crisp surface are a superb substitute to crab/shellfish cakes as tuna is comparatively healthier & leaner!
Ingredients for 2 servings
- Tuna, canned in water (1 can - Tuna fish canned in water, drained)
- 3.5 pieces Eggs (1 Egg, large)
- 2.5 tbsp Mayonnaise (1 tbsp - Light Mayonnaise)
- 5.5 tbsp Coconut oil (2 tbsp - Coconut oil)
- 3 tsp Chili powder
- Dried chilli
- 2.5 tsp Onion powder
- Fresh parsley
- Fresh Dill
- Salt & pepper to taste
Nutrition
- Protein: 29% (117g / 4.1oz)
- Fat: 70% (124g / 4.4oz)
- Net carbs: 1% (5g / 0.2oz)
- KCal: 1600
Instructions
- Open the tuna can and drain the solution.
- Transfer the tuna to a bowl and mix with mayo, egg, red pepper, paprika, onion powder, chopped parsley, chopped dill, salt, & pepper.
- Heat the coconut oil in a shallow frying pan over medium-high heat.
- Make 2 equal portions of the tuna mixture. Shape each portion into 3/4 inch thick patty using your hands.
- Place both patties into the hot coconut oil and fry each side for 3-4 minutes till they turn appetizingly golden brown.
- Serve hot!