customers rate Atkins a
- Get inspired
- Recipes
- Tuna Cakes
This tuna cakes recipe makes a crowd-pleasing easy lunch or dinner!
-
Serves:3
-
Prep time:
-
Cooking time:
-
Phase:2
-
Carbs per serving:5.3g
Ingredients
- 250 g Tuna in Springwater (canned, drained)
- 1 tbsp lemon juice (15 ml)
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 2 tbsp coconut flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil to cook (30 ml)
Share page
Preparations:
- Drain the tuna and then place in a bowl along with the lemon juice, eggs, grated Parmesan cheese, coconut flour, salt and pepper.
- Mix to combine.
- 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. Repeat until you get 9 patties.
- Heat a large pan greased with olive oil over medium heat. Once hot, add the patties in a single layer. Cook on each side for 4 to 5 minutes and then flip them over. If the 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 on both sides, these tuna cakes are ready to eat!
- Please note: these tuna cakes can be eaten hot or cold and they can be stored in the fridge for up to 3 days.
