A friend on mine’s 1 year old son has food sensitivities. Little Kai can’t have dairy, eggs, wheat, potatoes or nuts and mom is running out of ideas on what to cook for the family. These tuna patties are quick and easy to make and wheat, dairy, egg and nut free. They really are delicious and perfect for lunch boxes or with a side salad for lunch. A family favourite in our house. The nutritional yeast gives it a cheesy taste but is completely optional.
Kai's eggless tuna cakes - wheat, gluten, dairy, nut and egg free
May 21, 2018
: 20 patties
: Easy
These tuna patties quick and easy to make, supper yummy and gluten, wheat, dairy, nut and egg free.
Ingredients
- 3 cans tinned tuna
- 6 tbsp water
- 2 tbsp flaxseed meal
- ½ cup tapioca flour / almond flour
- finely chopped fresh herbs (handful)
- finely chopped kale or spinach (handful)
- 1 small onion finely chopped
- 1 tsp salt
- 1 tsp onion powder
- 1 tbsp garlic flakes
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast (optional)
- coconut oil for frying
Directions
- Step 1 Combine the flaxseed meal and water, mix well and let it rest for 5 minutes.
- Step 2 In a separate bowl flake the tuna and add the rest of the ingredients. Mix well until combined and smooth.
- Step 3 Form into 20 small patties.
- Step 4 In a non-stick pan heat the oil and fry the patties on a medium to high heat until golden brown and crispy.
- Step 5 Serve warm or cold.
- Step 6 Store in fridge for a few days or freezer for a month or two.
