Tuna and Cauliflower Cakes Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| 2 slices low-carb white bread, toasted | ||
| Cauliflower florets | 1 box, frozen | |
| Eggs | 2 Large | |
| Tuna | 2 Can (10oz), drained | |
| Scallions | 2 Large, thinly sliced | |
| Mayonnaise | 8 Tablespoon, divided | |
| Lemon zest | 2 Teaspoon, finley grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Pepper | 1/2 Teaspoon, divided | |
| Olive oil | 1 Tablespoon, divided | |
| Dijon Mustard | 2 Tablespoon | |
Directions
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.
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.
Chef
