Tuna Cakes with Green Olives

"These tuna cakes are livened up with some tasty green olives and hold together without needing to use eggs." This recipe is suitable for Autoimmune Paleo and the Whole30.

Photo by Jennifer M.
Adapted from meatified.com

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

4

tuna cakes

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Adapted from meatified.com

Ingredients

  • 1

    cup leftover COLD baked sweet potato

  • 1/2

    cup leftover cooked cauliflower "rice"

  • 1/4

    cup good quality canned tuna (equivalent to 1 5 oz can, drained)

  • 12

    large green olives, pitted and chopped

  • Real sea salt, to taste

  • 1

    tbsp coconut oil or animal fat, for frying

Directions

MIX: Use a fork to mash the baked sweet potato in a bowl until it doesn't have any lumps. Add all the other ingredients to the bowl, combining evenly, and season to taste. FORM: Divide the mixture into 4 and shape into patties. FRY: Heat a skillet over medium heat with the oil. Fry until golden brown, then flip and repeat for the second side, about 10 minutes total.

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