Tuna Corn Patties
Total Time
15min
Servings
3
Nutritional Information Per Serving
- Energy480 Kcal
- Protein25.6 g
- Fat37 g
- Net Carbohydrates8.4 g
Ingredients
- 4 tbsp parmesan cheese
- 2 eggs
- 15 ml lemon juice
- 2 tbsp olive oil
- 4 tbsp avocado oil mayonnaise
- 249 g tuna, drained
- 1 small red onion, finely diced
- 2 tbsp coconut flour
- 0.5 tsp sea salt
- 0.25 tsp pepper
- 1 cup sweet corn, canned, drained
Method
1. Place all the ingredients, except mayonnaise, in a bowl: drained and flaked tuna, corn, lemon juice, eggs, finely chopped red onion, grated Parmesan cheese, coconut flour, sea salt and pepper.
2. Mix to combine.
3. Scoop some of the tuna mixture into a 1/4-cup measuring cup and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you
get 9 patties.
4. Heat a large pan greased with the ghee or olive oil over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over.,
cook until it’s crisp and ready to flip. Once cooked, set the cooked patties aside.
5. Serve these tuna cakes with some mayonnaise and salad greens.
Comments:
Keto, Gluten Free, Vegetarian.
This taste great as leftovers for lunch the next day.
Store in airtight container for 3 days.
This dish is rich in omega three fatty acids which are going to keep you healthy on the inside and out.