Tuna Cakes

The Ingredients:

2- 5oz. cans Chicken of the Sea Solid White Albacore Tuna in water, drained

2 Tbsp Golden Flaxmeal

1 oz. minced Fresh Onion

1 tsp dried parsley flakes

1/2 tsp Garlic Salt

1 tsp Dijon Mustard

1/4 tsp dill, dried

1/4 tsp coarse salt

1/4 tsp white Pepper

2 Tbsp Grated Parmesan

1 Tbsp Mayonnaise

2 large Eggs

2 Tbsp Butter

What to do:

Mix all ingredients, except butter, in a medium-sized bowl until combined thoroughly.

Heat a skillet over medium heat with butter in it until hot.

Take 1/4 of mixture and press into a patty in the pan and fry each patty for 4 minutes per side, flipping carefully.  I was able to fry 2 patties at a time in a 10″ skillet.

Makes 4 servings.

Nutritional Information Per Serving:

Ratios:  Carbohydrate 8%    Fat 42%     Protein 50%

Sodium: 483mg      Fat: 5.43g      Fiber: 1.2g     NetCarbs: 0.99             VeggieNetCarbs: 0.46      Protein: 14.89g      Calories: 115

Serve with Dill Tartar Sauce.

These are SO good, my husband even ate 2 of them as soon as I made them! He doesn’t eat low carb, but wants me to make these more often!

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13 thoughts on “Tuna Cakes

  1. Sounds great, Cori, especially the Parmesan cheese in these. I’ve never put cheese in my tuna or salmon cakes.

    What size can of tuna do you use for this? I’ve switched to using the 6.4 oz. pouches of tuna myself, and will have to convert your amount.

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  2. I’m new to Atkins and I ran across your website in the forums. I’ve only looked at the tuna cakes recipes so far, but it looks GREAT! I can’t wait to look around more. THANKS for your work here!!!!!

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  3. Hi Cori- these hit the spot tonight….I was tired and they were easy and good.
    I used two 12 oz (large) cans of tuna- so multiplied all the ingredients by 2.5 (and this made 10 patties perfectly); I had fresh parsley so used it, and I liked the bits of green in the patties; I added salt and pepper to them right out of the pan while on the serving dish; I mixed up a little topping sauce made from Creamy Asagio Dressing, dijon mustard and lemon juice.
    I served these with Linda’s Cauliflower Bisque- I’m so full. : ) Thank you!
    I took a photo…I’ll send it to you.

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