Lemon Curry Tuna Cakes (Edit recipe)

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I make Tuna Cakes all of the time because the ingredients can truly be swapped and altered based on what I have in the kitchen. Here is my most basic recipe that I use often! Check out the Notes section for additions you can make to add extra nutrients and flavor!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 4

Ingredients

2 whole Canned Tuna, WildCaught Brand
2 whole Egg
1 Tbsp Lemon Juice
1 tsp Dijon Mustard
0.25 cup Almond Flour
1 tsp Curry Powder - Primal Palate
1 pinch Sea Salt, to taste
1 pinch Black Pepper, to taste
3 Tbsp Avocado Oil, for cooking

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, add all of the ingredients and mix well with a fork until combined.
Form mixture into patties, shaping with your hands. (I like to do 1/4 cup mix per patty)
Heat Avocado Oil in a skillet over Medium-Medium High heat.
Place a few patties onto the skillet without overcrowding the pan.
Cook 3-4 minutes per side.
Transfer to a paper towel lined plate until all are made.
Serve with some roasted Asparagus and Roasted Sweet potato or any sides that you like. ENJOY!

Notes

**Add 1/4 cup of Hemp Hearts for added minerals, omega 3's, protein and fiber. **Add your favorite veggies such as 1 carrot (grated) or a chopped red bell pepper to the mix!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	12 g
Carbohydrates:	1 g
Protein:	26 g
Cholesterol:	50 g
Sodium:	477 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.