Description
This Crispy Tuna Cakes recipe is quick, healthy and couldn't be any easier to put together! Keto, low carb, gluten free.
Ingredients
Scale
For the Tuna Cakes:
- 1 6.7oz jar of tuna (I like to use Tonnino's Tuna Fillets with Garlic & Olive Oil or Tuna Fillets with Lemon & Peppers)
- 1/2 cup pork rinds (crushed up into powder)
- 1/2 cup parmesan cheese (grated)
- 1 tsp smoked paprika
- 1 tsp dried dill
- 1 egg
- avocado oil (for frying)
For the Sauce:
- juice of 1 lemon
- 1/4 cup sour cream
- salt and pepper (to taste)
For Serving:
- fresh chives (for topping)
- thinly sliced cabbage to serve on
Instructions
- In a bowl, mix together tuna, pork rinds, parmesan cheese, smoked paprika, dill and egg. Mix everything together very well.
- Use mix to form individual patties in whatever size you like.
- Heat a pan over medium-high and add avocado oil in a thin layer on bottom of pan. Add patties, making sure not to crowd, and cook for 3 minutes per side until golden brown. Once cooked, add to a paper towel lined sheet and salt generously.
- While the cakes are cooking, mix together sauce in a bowl by combining lemon juice, sour cream and salt and pepper.
- To serve, add thinly sliced red cabbage to a plate, top with tuna cakes and then drizzle sauce over top. Garnish with fresh cut chives.