|Prep / Cook Time||15 – 25 minutes|
|Nutrition Per Serve 130 Calories||Carbohydrates 2.4g|
|Fat 3 g||Protein 18.3 g|
Servings – 4
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
coconut oil, for cooking
For the TUNA CAKES – 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.
6 cloves garlic (roasted or raw)
1 MULTI FOODS capsule (optional)
4 egg yolks
2 teaspoons Dijon mustard
3 tablespoons lemon
1 tablespoon of apple cider vinegar
1 cup olive oil
salt and pepper
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.