Cooktop Cove: Zucchini tuna cakes
By Kate Elliott
I love zucchini. And I love tuna. But those two things are actually not what I consider to be the best thing about these zucchini tuna cakes. It's that sauce! It's so light and delicate, with just a little bit of tang to make it really interesting. In the recipe below, I opted for fresh herbs in both the cakes and the sauce to give them a little more pop. I really, really love fresh herbs.
While these cakes are low carb, they're not entirely no carb. There is a bit of panko in there for a little bit of texture, but it also helps keep the cakes together as they fry. The amount is very small though. With the recipe making only two cakes, that's just one tablespoon of carbs for every cake.
Zucchini tuna cakes
Servings: 2
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
1/2 cup of zucchini, grated
3 tablespoons red onion, finely diced
1 can tuna, drained
2 tablespoons of panko
2 tablespoons Parmesan cheese, grated
1 large egg, lightly beaten
1/2 teaspoon garlic powder, divided
2 teaspoons fresh dill, finely chopped, divided
1 teaspoon of salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons plain yogurt
1 teaspoon lemon juice
Place the grated zucchini onto a paper towel and wrap the towel around the zucchini pieces. Squeeze to release excess moisture from the zucchini and then place pieces into a large bowl.
To the zucchini add: red onion, tuna, panko, Parmesan cheese, egg, 1/4 teaspoon of garlic powder, 1 teaspoon of dill, salt, and black pepper.
Heat a non-stick frying pan over medium-high heat and add olive oil.
When olive oil is hot, form one zucchini tuna cake by shaping it into a patty.
Place it into the hot oil carefully and then form the second cake, placing that beside the first one in the frying pan.
Let fry for about 4 minutes then flip and cook for 3 minutes on the other side.
While the cakes are cooking, combine the yogurt, lemon juice, the remaining 1/4 teaspoon of garlic powder and the remaining teaspoon of dill. Stir to incorporate all ingredients.
When cakes have finished cooking, set on a plate and drizzle yogurt lemon sauce over top.
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