Tuna and Cauliflower Cakes Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientHealthy

Ingredients

 Low carb white bread slices2 , toasted
 Frozen cauliflower florets/2 cups fresh cauliflower florets10 Ounce (1 Box)
 Eggs2 Large
 Chunk light tuna in oil12 Ounce, drained (2 Cans, 6 Ounce Each)
 Scallions2 Large, thinly sliced
 Mayonnaise8 Tablespoon, divided
 Finely grated lemon zest2 Teaspoon
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Pepper1⁄2 Teaspoon, divided
 Olive oil1 Tablespoon, divided
 Dijon mustard2 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.
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