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Fish Cakes

Fish Cakes

dairy free, fritters, gluten free, lunchbox, tuna, zucchini,

My Zucchini Fritters are a bit of staple in my house at the moment. They are perfect when I’m short on time and need a fast and easy dinner. But the other night I needed a bit of a change, there are only so many times you can have zucchini fritters for dinner before you get over it! So I changed the recipe and added tuna, capers, dill, chives and djion mustard.

WOW, they were incredible, so I had to share the recipe with you all! You have to try this….

Happy sprouting, baking and cooking!

x Danielle

Fish Cakes

Ingredients

90g tin of tuna in olive oil

1/2 zucchini, finely grated

1/2 red onion, finely chopped

1 tablespoon of fresh chopped dill

1 tablespoon of fresh chopped chives

2 tablespoons of chopped capers

3 eggs

2 teaspoons of dijon mustard

3 tablespoons of coconut flour

pinch of salt and pepper

Instructions

Serves: 8 patties

This recipe is so easy, all you need to do is add all of the above ingredients into a bowl and mix together until well combined.

I do not drain the tuna, I like to add the olive oil as it contains a lot of the flavour.

If you only have tuna in brine than I would drain it, however you will only need to add 2 tablespoons of coconut flour as otherwise the mixture will be too dry.

Heat a little coconut oil in a large frypan and add a tablespoon of the mixture.

I usually cook about 5 patties in the pan at once. Cook the patties on each side until they are golden brown in colour.

I like to serve these patties with some chopped avocado, fresh salad and a wedge of lemon.

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