Tuna Cakes & Spicy Mayo Sauce (Low Carb, Paleo & Gluten-free)

These tasty tuna cakes are so flavourful. The celery gives them a nice little crunch.

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Tuna cakes with spicy Mayo

Ingredients

  • 6 cans of 170g tuna, drained well
  • 1 1/2 cup mayo (preferably homemade)
  • 1 egg, large
  • 1 cup almond flour
  • 1 cup celery, finely chopped
  • 1 cup fresh parsley
  • 1/2 cup onion, finely chopped
  • 6Tbsp Sriracha
  • 2 Tbsp Basil or Dill
  • Salt & pepper, to taste
  • Coconut oil to fry patties in

Dipping sauce

  • Mayo & sriracha combined

Combine all ingredients (except the coconut oil). Refrigerate for 30 minutes. Form patties using your hands. In a skillet, add the coconut oil and fry patties.

As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see 🙂

Tip

Patties are quite fragile so wait until one side is crisp before turning.

Refrigerating the mixture makes it easier to form the patties with your hands.

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