|
Prep / Cook Time |
15 - 25 minutes |
|
Nutrition Per Serve 130 Calories |
Carbohydrates 2.4g |
|
Fat 3 g |
Protein 18.3 g |
Servings - 4
Tuna Cakes
Ingredients
- 300g tin tuna, in brine (drained), for an adult version use chilli tuna.
- 1 cup of sweet potato pre- cooked or white potato is fine
- 1/2 cup peas
- 2 whole large eggs
- 3 tablespoons of Gluten Free Flour
- 1 tablespoon dill
- 1 spring onion
- ADULT VERSION - 1/2 tablespoon of horse radish
- salt
- coconut oil, for cooking
Method
Combine the tuna, sweet potato, peas, eggs, lime zest, gluten free flour, salt, dill and spring onions, divide them into patties, and after heating a little coconut oil in a frying pan over medium heat, add the cakes and fry for approx. 1 minute each side until golden, place them on paper towel to discard any excess oil, sprinkle with lemon and more salt and serve with aioli and a fresh salad.
Home-made Aioli
Ingredients
- 6 cloves garlic (roasted or raw)
- 4 egg yolks
- 2 teaspoons Dijon mustard
- 3 tablespoons lemon
- 1 tablespoon of apple cider vinegar
- 1 cup olive oil
- salt and pepper
Method
Combine all the ingredients but the oil into a blender, once combined, slowly pour the oil in until finished and the aioli is thick and creamy.
Enjoy!
