Chili Lime Tuna Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:5-oz can low-sodium solid white albacore tuna in water, drained2 sliced green onions3 egg whites1 tbsp coconut flour1/4 tsp chili powder1/4 tsp paprika1/8 tsp sea salt1 tbsp lime juice4–5 shakes hot sauce2 tsp coconut oil2 tbsp chunky salsa1/4 avocado (optional)
Instructions:
Combine all ingredients, except coconut oil, salsa and avocado, in a medium-sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350°F.
Divide and shape mixture into 2 fish cakes.
Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. The bottom of the cakes should be a nice golden brown.
Cook 2 to 3 minutes more. When cooked, top cakes with salsa and avocado, and serve with a side salad.
Serving Size: Two Cakes
Number of Servings: 1
Recipe submitted by SparkPeople user ANGILINA_J.
Combine all ingredients, except coconut oil, salsa and avocado, in a medium-sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350°F.
Divide and shape mixture into 2 fish cakes.
Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. The bottom of the cakes should be a nice golden brown.
Cook 2 to 3 minutes more. When cooked, top cakes with salsa and avocado, and serve with a side salad.
Serving Size: Two Cakes
Number of Servings: 1
Recipe submitted by SparkPeople user ANGILINA_J.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 4.1 g
- Cholesterol: 50.0 mg
- Sodium: 765.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.5 g
- Protein: 46.1 g
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