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Tuna and Cauliflower Cakes

Diet.Guru's picture
  Low carb white bread slices 2 , toasted
  Frozen cauliflower florets/2 cups fresh cauliflower florets 10 Ounce (1 Box)
  Eggs 2 Large
  Chunk light tuna in oil 12 Ounce, drained (2 Cans, 6 Ounce Each)
  Scallions 2 Large, thinly sliced
  Mayonnaise 8 Tablespoon, divided
  Finely grated lemon zest 2 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Pepper 1⁄2 Teaspoon, divided
  Olive oil 1 Tablespoon, divided
  Dijon mustard 2 Tablespoon

1. Pulverize toast in a food processor to make fine crumbs; transfer to a medium bowl.
2. Cook cauliflower according to package directions, or steam until tender, about 10 minutes. Completely drain off any water. Cool slightly; transfer to food processor. Add eggs and puree.
3. Add cauliflower mixture, tuna, scallions, 2 tablespoons of the mayonnaise, zest, parsley, and 1/4 teaspoon of the pepper to bread crumbs.
4. Heat a griddle or nonstick skillet over medium-high heat; brush lightly with about 1 teaspoon of the oil. Form cauliflower mixture into twelve 1/4-cup cakes and cook, turning once, until golden on the outside and heated through, about 3 minutes per side. Brush skillet with remaining oil as needed.
5. Mix remaining 6 tablespoons mayonnaise, mustard, and remaining 1/4 teaspoon pepper in a small bowl. Serve tuna cakes with sauce on the side.

Recipe Summary

Difficulty Level: 
Very Easy

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Tuna And Cauliflower Cakes Recipe