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

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 Primal Palate Curry Powder
1 pinch Sea Salt, to taste
1 pinch Black Pepper, to taste
3 Tbsp Avocado Oil, for cooking

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Process

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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.