These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower. I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA! A delicious lunch! That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate. The sliced steamed carrots were good with these, too! These tuna cakes are simply DELICIOUS! Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe. I’ll be making this recipe regularly with leftover dabs of cauliflower from now on. Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables. This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.
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2.5 oz. tuna (I use oil-pack)
3 oz. Smoked Gouda cheese, shredded
2/3 c. leftover steamed cauliflower, mashed with a fork
1 medium green onion, chopped fine
2 T. low-carb bread, crumbed (or 1 T. flax meal)
1 large egg, beaten
Dash black pepper
Dash Cajun spice blend or my Seafood Spice Blend
1 T. coconut oil (or your preferred oil) for frying
DIRECTIONS: Mix all ingredients but the coconut oil in a medium bowl. Stir well with a spoon. Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula. Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties. When the first side is browned nicely for all the cakes, flip them quickly and carefully. Brown the second side and when done, transfer to serving plate. Serve hot with green veggies or a nice green salad.
NUTRITIONAL INFO: Makes 6 tuna cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):
9.16 g fat
2.31 g carbs, 1.11 g fiber, 1.2 g NET CARBS
7.65 g protein
325 mg sodium