These Whole30 and Paleo Easy Tinned Tuna Cakes are fast and easy to make. They are great for those weeknight meals when you are low on groceries because they contain just a handful of ingredients that you likely already have in your fridge and pantry making them convenient and economical!
- Drain the liquid from the cans of tuna, reserving 1 tbsp of the liquid from the can.
- Add the tuna and reserved liquid to a bowl and break the tuna up with a fork.
- Add in the almond flour, chopped parsley, lemon juice and zest, red onion, spring onion, mustard, egg, salt and pepper.
- Stir until well mixed and then taste. Adjust the seasoning as desired.
- Form the mixture into 6 cakes and place on a parchment paper lined plate or tray.
- Place the cakes in the fridge for a minimum of 20 minutes, chilling them will help them hold together when cooking.
- When ready to cook, place the olive oil in cast iron skillet on medium heat.
- Once hot add in the cakes and let them cook for approximately 4 minutes until a golden crust forms. Flip and cook on the other side.
- Serve the cakes on a bed of lettuce with lemon wedges and roasted red pepper sauce or lemon aioli. Leftovers are fantastic enjoyed warm or cold and will last for a few days in the fridge.
- Tips:
- To ensure that these tuna cakes hold together when cooked, I recommend making them on the smaller side, using approximately a golf ball sized amount of the mixture per cake.
- When frying the cakes, don’t move them around in the pan more than necessary. Allow one side to form a golden crust before flipping it over, and only flip them once. These are the best tricks to keep them from falling apart in the pan.
- Chilling the patties in the fridge for 20 minutes will help firm them up and hold together when frying. If you are in a rush, pop the patties in the freezer for 5 minutes instead.
- I have substituted almond flour for cassava flour and baked the cakes in the oven on 180C fan for 20 minutes
source: https://www.everylastbite.com/2018/04/27/canned-tuna-patties/