Enjoy these on
a low-carb bun or eat on its own with a slice of tomato on top and a bit of
mayonnaise. That is my favorite way to
eat them. These are great for lunch or supper and will last a whole week in the refrigerator for handy protein snacks. My youngest son who is into body building calls them "tuna cookies."
Ingredients:
3, 6 oz cans tuna (each 170 g)
1
cup grated Mozzarella cheese (250 mL)
1/4 cup mayonnaise
(60 mL)
2
tbsp Parmesan cheese (30 mL)
2
tbsp coconut flour (30 mL)
1/2 tsp Italian
seasoning (2 mL)
1/2 tsp salt (2
mL)
1/2 tsp black
pepper (2 mL)
3
eggs, fork beaten
Light
olive oil for frying
Instructions:
In large bowl, combine tuna, Mozzarella cheese, mayonnaise, Parmesan cheese, coconut flour, Italian seasoning, salt, black pepper and eggs. Using an ice-cream scoop (1/4 cupfuls of mixture), drop into hot oil in 2 large skillets, about 4 or 5 at a time in each skillet. Flatten them with the back of a spatula and over medium heat, cook until browned underneath; carefully turn and cook the other side until golden brown as well. Repeat with the remaining tuna burgers.
Variation: Salmon Burgers: Substitute canned salmon (boned) for tuna.
Cheesy Salmon Loaf: Follow recipe for Salmon Burgers and place mixture in greased 8 x 4-inch (2 L) loaf pan. Sprinkle with 1/4 cup (50 mL) grated Cheddar cheese. Bake in 350°F (180°C) oven 40 minutes, or until set.
Yield: 20 servings
1
serving
89.9
calories
10.2
g protein
4.8
g fat
0.3 g fiber
0.6 g net carbs
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