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–+ servings

Keto Tuna Fish Cakes with Parsley Tomato Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 560 kcal

Ingredients
  

For the Tuna Fish Cakes

  • Two 5-oz cans of tuna (or salmon)
  • 1 Tablespoon (2g) fresh basil finely chopped
  • 1 jalapeno finely diced
  • 2 eggs whisked
  • 2 Tablespoons (14g) coconut flour
  • 2 Tablespoons (10g) shredded coconut (or replace with more coconut flour)
  • 2 Tablespoons (30ml) olive oil
  • ½ Tablespoon (7g) salt
  • 1 Tablespoon (15ml) coconut oil to cook in

For the Parsley Tomato Sauce

  • 2 Tablespoons (4g) fresh parsley
  • 4 cherry tomatoes diced small
  • 1 clove of garlic
  • 1 teaspoon (5ml) lemon juice
  • 1 teaspoon (5ml) olive oil (add in more if needed)
  • Salt to taste

Instructions
 

  • Flake the tuna.
  • Mix all the fish cake ingredients together in a bowl.
  • Shape the mixture into 4 thin patties.
  • In a frying pan on medium heat, add 1 tablespoon of coconut oil.
  • Cook the 4 patties until they turn golden.
  • Turn them over and cook the other side until they also turn golden.
  • In a blender/food processor, blend all the sauce ingredients together and serve the sauce
  • with the fish cakes.

Nutrition

Calories: 560kcalCarbohydrates: 7gProtein: 50gFat: 30g
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