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I typically don’t share fish recipes on this blog, but I’m going to make an exception here.
Because you can’t not know about these fish cakes.
I’ve been working on mastering the “fish cake” for some time now…mostly because they’re a great option when there’s little else than a can of old tuna in the cupboard.
Previous attempts at fish cakes have been quite disastrous, and I think I know why. You can’t use watery veggies or else it throws off the burger-like balance and they start looking like lumpy pancakes, bleeding watery guts all over the pan.
The recipe makes about 6 cakes (so about 2 servings) and each serving has:
High Protein Tuna Cakes Recipe
- 1 can tuna packed in water
- 2 T coconut flour
- 2 T PB2 you can use almond or coconut flour here if you don’t have PB2
- 1/4 c red onion chopped
- 1/4 c onion chopped
- 1 T Old Bay seasoning
- 2 T Fresh rosemary or dried if you must
- 1 egg
- 1/4 c egg white
- Finely chop veggies and add to a bowl with the rest of the ingredients. Mix until it becomes a lumpy mash.
- Lightly grease a pan on medium heat and separate the mash into 6 patties
- Cook for about 6 - 8 minutes, then turn over and cook until browned.