These tuna fish cakes are great for snacks or as a main dish combined with a salad. This recipe is easy to make, gluten-free and great for Paleo lovers. Good quality canned tuna is a great protein source, very inexpensive and easily found in any grocery stores. The patties are soft inside, crispy in the outside and they taste great.
I adapted this recipe from the book “The Paleo Foodie Cookbook” by Arsy Vartanian. My husband gave me this book as a present a few months back. She used canned salmon in her original recipe and my family loved it. They liked so much that a few days later they asked for it again. This time I had no canned salmon in my pantry, so I replaced the salmon with tuna.
I try to buy fresh herbs and vegetables every week, without having a particular dish or recipe in mind. It is so much easier to put something together when you have fresh ingredients at hand. Also, if you have time to wash and chop them, you could save a lot of time when you are ready to cook a quick meal after work.
The sweet potatoes in this recipe are a great source of beta-carotene and they pack a large dose of vitamins A, B and C.
A mini food processor is a great tool in the kitchen. I use mine a lot!
Did you notice the beautiful color of the egg yolks in the picture above? Whenever possible, I try to buy my eggs from a local farm or a nearby farmer’s market. The eggs are collected a few days before and they come from free-run chickens, raised without the use of antibiotics or hormones. Not only they taste different when compare to the grocery store bought eggs, they are also cheaper.
You will need to get your hands dirty to make the perfect patties
TIP: Make sure to make all the patties before you are ready to start frying them.
You could replace the coconut oil for frying in this recipe with any cooking oil, but if you can, stick with the coconut oil, since it has many health benefits and it adds great flavour and aroma.
I served these patties with salad, but they could also be served with a dipping sauce like Greek tzatsiki or Thai chili sauce.
- ½ cup chopped parsley
- ½ cup chopped green onions
- ½ cup chopped red bell pepper
- 24 oz. of canned tuna or 4 cans, 170 grams each
- 2 medium sweet potatoes, peeled, boiled and mashed
- 4 eggs, yolk and whites separated
- ½ tsp. cayenne pepper or crushed dry chili
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 tbsp. coconut cream (optional)
- 4 tbsp. coconut flour
- 4 tbsp. arrow root starch or corn starch
- ½ cup coconut oil for frying
- Drain the tuna and add to a large bowl.
- In a food processor combine the parsley, green onions and red bell pepper. Pulse a few times until well combined.
- Add the remaining ingredients to the bowl, except for the egg whites.
- Using a wooden spoon or your hands mix all the ingredients in the bowl until well blended.
- Divide the mixture into 24 portions. Using your hands, shape each portion into a patty.
- Place the patties in a cooking sheet.
- Using a pastry brush, coat both sides of each patty with egg whites.
- Heat a non-stick frying pan or cast iron skillet over medium heat and add the coconut oil.
- Cook patties for 4 minutes both sides or until golden brown.