Low-carb tuna patties
Dimitra's Dishes · ♥ 2.7K likes · 88.3K views · 8 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 can tuna
Drain the tuna, put it in a big bowl and flake it up.
- 8 whole scallions
Slice the scallions all the way down to the white part.
- 2–3 tbsp olive oil
- salt
Pan fry the scallions in olive oil in a cast iron skillet with a pinch of salt over medium heat, 3 or 4 minutes, until soft.
- 1–2 cloves garlic cloves
Grate in the garlic, turn off the heat and warm it through a few seconds; do not overcook or it turns bitter.
- ½ cup ground up flax seeds
- 1 tsp celery seed
- 1 tsp dill
- 2–3 tbsp mayonnaise
- 1 tbsp mustard
- ½ whole lemon
- 2 tbsp lemon juice
- black pepper
- ½ tsp salt
Add the scallions and garlic to the tuna; mix in flax meal, celery seed, dill, mayonnaise, mustard, lemon zest, lemon juice, black pepper and salt.
- 2 whole eggs
Beat in two eggs; taste for seasoning before the egg goes in; add chopped fresh herbs if wanted.
Optionally refrigerate about an hour to set, or form straight away into patties with a third-cup measure.
To freeze, set on a parchment-lined tray until solid, then bag; keeps two to three months; thaw overnight in the fridge.
- olive oil
Heat a cast iron skillet over medium-high with a thin layer of olive oil; fry four or five at a time, about three minutes per side.
- salt
- butter
- fresh parsley and mint
- lemon
Serve over cauliflower rice seasoned with salt and butter and fresh parsley and mint; squeeze lemon on top.