Low-Carb Tuna Cakes

by KetoDietApp.com

Step 1Place the ingredients to make the tuna cakes in a bowl: drained and flaked tuna, lemon juice, eggs, finely chopped red onion, grated Parmesan cheese, coconut flour, sea salt and pepper.

Step 2Mix to combine.

Step 3Scoop some of the tuna mixture into a 1/4-cup measuring cup (about 55 g /1.9 oz) 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 (or simply use your hands).

Step 4Heat 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. Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked, set the cooked patties aside.

Step 5Optionally, serve these tuna cakes with some sriracha mayonnaise and/or our Arugula, Tomato & Feta Salad, or simply with a bowl of dressed greens. To make the sriracha mayonnaise, mix 4 tbsp of avocado oil mayonnaise with 1 to 2 teaspoons of sriracha sauce.

Step 6These tuna cakes can be eaten hot or cold and they can be stored in the fridge for up to 3 days, or in the freezer fr up to 3 months.