Prep & Cooking Time: 25 minutes
Makes: 12 Tuna Cakes
Nutritional Information: 410.3 kJ per tuna cake
Cals: 98.0 Protein: 14.3g Carbs: 6.3g Fat: 1.7g
2 x 425g tins tuna chunks in springwater, well drained
400g butternut pumpkin, mashed (cook & refrigerate 1 hour prior to making tuna cakes)
½ cup frozen peas, thawed
1 whole egg
1 egg white
juice of ½ a lime
1 tbls curry powder, mild
½ tsp garlic powder
1 tsp dried or freshly chopped dill leaves
½ red onion, finely chopped
½ cup curly leaf parsley, finely chopped
¼ cup low fat mozzarella cheese, finely chopped
2 slices of gluten-free wholegrain / wholemeal bread
salt & pepper, to season
Note – Once both cans of Tuna are drained it will be approximately 560g total to make the tuna cakes.
What To Do:
1. Pumpkin – Cut pumpkin into chunks and cook to soften in microwave for 5-6 minutes. When cooked, transfer to another bowl or plate. Add thawed peas and allow to cool before making tuna cakes. Refer to my tip below for prepping pumpkin.
2. In a large mixing bowl whisk 1 whole egg and egg white together. Set aside.
3. Using a blender / processor blend slices of bread until crumb like consistency. Add seasonings garlic powder, dill leaves and curry powder. Blend to combine. Transfer seasoned bread crumbs into bowl with whisked eggs. Add onion, parsley, cheese and tuna. Mash pumpkin and peas and add to ingredients. Mix together well.
4. Shape tuna mixture into 12 tuna cakes. Spray and heat frying pan on high heat. Cook tuna cakes for 3-4 mins, until golden on both sides. Repeat until all tuna cakes are cooked. Serve with salad or vegetables, in a wrap or on a corn cakes. Make a couple of batches up and freeze. Can be frozen up to 2 months.