19 Mar

Love this recipe, easy ingredients and healthy to boot

1 unsalted can of salmon or tuna or crabs, drained – you can mix them too, but keep proportions right.
1 /2 cup fresh corn kernels or skip
1 bunch of shallot, minced
1 tbsp fresh herbs, minced (parsley, dill, cilantro, or basil)
1 1/2 tsp salty seasoning or ground red pepper
a bit of garlic
1/4 cup whole wheat  breadcrumbs or oatmeal flour.
1 tbsp low fat mayonnaise or skip
2 egg whites
spray vegetable oil

Makes 4 cakes.

Mix tuna or salmon from the can, drained first, shalolot, herbs, seasonning, breadcrumbs, and mayonnaise in a medium bowl. Pepper to taste. Carefully fold in the egg with a spatula until the mixture just clings together.
Divide mixture into four cakes, cover with plastic and chill in the fridge for 1/2 hour. It makes them less likely to fall apart while handling.
Dredge cakes in oatmeal  flour. Spray oil on the non stick pun over medium-high heat. Fry cakes until the outsides are crisp and browned, 4 to 5 minutes per side or use non stick grill.

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving

  • Calories: 282.2
  • Total Fat: 13.2 g
  • Cholesterol: 116.7 mg
  • Sodium: 422.9 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 26.2 g


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