Spicy tuna cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 61.2
- Total Fat: 2.4 g
- Cholesterol: 41.9 mg
- Sodium: 72.5 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.5 g
- Protein: 5.5 g
View full nutritional breakdown of Spicy tuna cakes calories by ingredient
Introduction
Easy to make, even freeze for later too. Everyone has their own recipe for it but low carb high fiber low calorie low fat go to snack or tasty build on a meal. Make it tasty! Easy to make, even freeze for later too. Everyone has their own recipe for it but low carb high fiber low calorie low fat go to snack or tasty build on a meal. Make it tasty!Number of Servings: 12
Ingredients
-
2.0 large Egg, fresh, whole, raw
1.0 tbsp Butter, unsalted
1.0 tbsp Lemon Peel
0.25 cup, chopped Scallions, raw
1.25 cup, cubes Sweet potato
0.05 pepper Pepper, ancho, dried
0.15 pepper Jalapeno Peppers
1.0 tbsp Cilantro, raw
10.0 oz Albacore Tuna Fish in Water
Directions
Chop scallions, mince jalaoenos, cilantro and zest half a lemon. Melt butter and leave to cool, don't add to mixture hot, warm or cool if you can, roast a sweet potato, you want a cup and a half or 1 1/2 cup, it's up to you. Once cool just mush with a spoon. Now the best part, mix everything but 1 tablespoon of butter, use your hands. And yes you can double this one. Don't over mix, you want to see the tuna. Don't make pureed stuff, that's not nice,
Take a regular muffin tin and use that reserved butter to grease your tin. Fill all and smooth off the top. Preheat at 350 for 20-25 minutes. What I love doing is mixing a tablespoon of Sriracha and apple cider vinegar and put that on the tops, just a tiny bit smoothes on the tops for the last 2 minutes. Add to a bowl of greens or just an out doing chores snack. I freeze it in batches do grab and go!
Serving Size: 12 half cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user KATHERINE2016.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KATHERINE2016.