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Keto Tuna Fish Cakes with Parsley Tomato Sauce
Print Recipe
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
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.