I know...I know...if you've been brave enough to keep reading...and are thinking...
EEEWWW - that doesn't sound like a good combo...trust me, keep reading...
I have been trying to eat 'clean'...fewer carbs (ouch!), limited processed food,
more protein and veggies, and then I saw this recipe.
I thought why not try it? It has a good combo of what I need to eat, so...
I was pleasantly surprised how GOOD they were! It's quick and easy too.
I adapted this recipe found at Taste of Home...and you know they have reliable recipes, so give these a try soon.
(Nutritional info is there if you need it)
TUNA ZUCCHINI CAKES
1 Tb. coconut oil (or butter)
1/2 c. finely chopped onion
1 pouch (6.4 ozs.) light tuna in water
1 c. seasoned bread crumbs, divided
(I used panko)
1 c. shredded zucchini, salted, drained & dried off
(I place it between paper towels to dry)
2 eggs, lightly beaten
1/3 c. minced fresh parsley, optional
1/2 tsp. dijon mustard, optional
1 tsp. lemon juice
(I used lime)
1/4 tsp. salt
1/4 tsp. pepper
2 Tb. coconut or canola oil
In a large skillet, heat coconut oil over med-high heat; add onion; cook until tender, stirring occasionally. Remove from heat.
To the onion mixture, add tuna, 1/2 c. bread crumbs, zucchini, eggs, parsley, mustard, lemon juice, and seasonings; mix lightly but until well blended.
Shape into 6 - 1/2-in. thick patties; coat with remaining bread crumbs.
(I omitted coating the patties)
In large skillet, heat oil over medium heat. Cook patties 3 minutes on each side or until golden brown and heated thoroughly.
Yield: 3 servings (2 patties each)
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