Baked Tuna Dill Cakes

November 11, 2011 by Leanne Vogel August 10, 2017

These cakes are great to prepare ahead of time and freeze for a quick protein snack. They’re light, filled with flavor, and considerably lower in fat than their fried counterparts.

Ingredients

• 2 – 150g cans of oceanwise tuna
• 1/4 cup brown rice flour – see note
• 1/4 cup red pepper, diced
• 1/4 cup egg whites
• 1/4 cup fresh dill weed or 1 tablespoon dry
• 1 tablespoon nutritional yeast
• 1 tablespoon canola mayonnaise
• 1 dill pickle, diced
• grated rind from 1/2 lemon
• 1 tablespoon fresh parsley
• 1 tablespoon lemon juice
• Pinch pepper

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
2. Combine all ingredients in a large bowl. Shape ~1/3 cup of the mixture into a patty using your hands and place on the prepared baking sheet. Repeat with remaining mix.
3. Bake for 10-12 minutes, just until egg is set.
4. Remove from the oven and allow to cool for a couple of minutes.
5. Serve with a salad and maybe even a dollop of homemade tartar sauce!

Notes

Almond flour could also be used to make this recipe grain-free and paleo

Nutrition Information Per Serving