My Version of Linda Sue's Tuna Patties - Low Carb, Gluten Free

Name: My Version of Linda Sue''s Tuna Patties - Low Carb, Gluten Free Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 6-ounce cans tuna drained; 2 eggs; 1/2 teaspoon celery salt; 1/4 teaspoon onion powder; 1/4 teaspoon pepper; 2 ounces cheddar cheese shredded; 2 tablespoons parmesan cheese 1/2 ounce; 2 tablespoons oil and/or butter; Here is the nutrition info that Linda provides - I have plugged in the recipe with my modifications so in case you decide to make it exactly the same as Linda Sue the carbs and cals are as follows:; Per 1/2 recipe: 455 Calories; 40g Fat; 42g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs; Per 1/4 recipe: 228 Calories; 20g Fat; 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs; My substitutions:; I used 1 stalk of finely diced celery instead of 1/2 teaspoon celery salt; I used 1-2 scallions thin sliced instead of 1/2 teaspoon onion powder; I used a very generous amount of lemon pepper & a couple of dashes of Old Bay instead of 1/2 teaspoon pepper; I left out the 2 ounces cheddar cheese shredded; I used some butter but only enough to grease the pan that was plenty to give good crisp and great flavor - no way did these need 2 tablespoons oil and/or butter.; I probably doubled the 2 tablespoons parmesan cheese (just kept adding until consistency was more solid); I added a LOT of fresh Italian parsley - several tablespoons chopped at least. This was not in Linda Sue's recipe but I thought it made a huge difference in appearance and taste.

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 6-ounce cans tuna, drained 2 eggs 1/2 teaspoon celery salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 2 ounces cheddar cheese, shredded 2 tablespoons parmesan cheese, 1/2 ounce 2 tablespoons oil and/or butterHere is the nutrition info that Linda provides - I have plugged in the recipe with my modifications, so in case you decide to make it exactly the same as Linda Sue, the carbs and cals are as follows:Per 1/2 recipe: 455 Calories; 40g Fat; 42g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs Per 1/4 recipe: 228 Calories; 20g Fat; 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs My substitutions:I used 1 stalk of finely diced celery instead of 1/2 teaspoon celery salt I used 1-2 scallions thin sliced instead of 1/2 teaspoon onion powder I used a very generous amount of lemon pepper & a couple of dashes of Old Bay instead of 1/2 teaspoon pepper I left out the 2 ounces cheddar cheese, shredded I used some butter but only enough to grease the pan, that was plenty to give good crisp and great flavor - no way did these need 2 tablespoons oil and/or butter.I probably doubled the 2 tablespoons parmesan cheese (just kept adding until consistency was more solid)I added a LOT of fresh Italian parsley - several tablespoons chopped, at least. This was not in Linda Sue's recipe, but I thought it made a huge difference in appearance and taste.

Directions

Mix all of the ingredients in a small bowl; chill at least 30 minutes. Heat the oil and a little butter in a large skillet on about medium heat. Drop the tuna mixture by large spoonfuls into the hot oil. Flatten slightly and shape into patties. Fry about 3-4 minutes on each side until well-browned. Flip them very gently and brown the other side. Serve with garlic aioli, tartar Sauce or sauce of your choice. Goes very well with the microwave flax sandwich roll I have listed. These can also be made in the oven; broil on low until brown, flip and broil again for a minute or two. Touch to make sure they are done (Burgers will be firm but have some give when finished cooking.)

Makes 4 servings
Can be frozen

Number of Servings: 4

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 152.9
Total Fat: 4.2 g
Cholesterol: 34.1 mg
Sodium: 510.2 mg
Total Carbs: 1.5 g
Dietary Fiber: 0.3 g
Protein: 26.3 g

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