I make these paleo fish cakes for supper about once every week. They are an astounding choice for those evenings when you simply don't have a craving for preparing an intricate supper.
The elements for this formula are promptly accessible. I generally have canned fish, eggs, mayo, and mustard. The main fixing I at times don't have is crisp parsley or cilantro, in which case I either overlook them or utilize 1 teaspoon of dried parsley. You can likewise utilize garlic powder rather than new garlic.
Fish cakes are simple, moderate and nutritious. They are significant and filling. My fish cakes are additionally paleo, without gluten and keto. They contain no bread morsel – those truly aren't essential. The patties hold together fine and dandy without them.
Also try our recipe Salmon & Sweet Potato Fishcakes
These healthy tuna cakes are paleo, gluten free and keto. They contain no bread crumbs. Easy, affordable and nutritious, it's the perfect weeknight dinner!
INGREDIENTS
- 2 (5 oz) cans tuna in water, well-drained and flaked with a fork
- 2 tablespoons avocado oil mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley or cilantro
- 4 tablespoons olive oil for frying
INSTRUCTIONS
- Preheat oven to the “keep warm” setting (150-170 degrees F).
- In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
- Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
- Serve immediately.
Read more our recipe : Creamy Parmesan One Pot Chicken and Rice
Source : https://bit.ly/2MO75pg
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