I love all kinds of fish or seafood cakes...and these definitely do not disappoint! This is a take on a Gordon Ramsey recipe. They’re very moist and flavorful with a pickled dipping sauce and a soft fried mini pita bread.
Great as a light dinner or a snack whenever.
Low Carb Spicy Tuna cakes with Dipping Sauce and fried Pita Bread
3 green onions, trimmed and sliced thin
3 piece cm of fresh root ginger, peeled and grated
3 tbsp chopped cilantro or coriander if available
1/2 lrg Jalapeño, deseeded and finely chopped or 1 whole Fresno chili if available
2 tsp thai fish sauce
2 eggs, beaten
14 oz can tuna or Family size pack of Tuna
1/3 cup canned water chestnut, diced small
vegetable oil, for frying
sea salt and freshly ground black pepper
Dipping Sauce:
3/4 tsp Truvia baking blend Stevia sweetener
2 tbsp thai fish sauces
1 tbsp rice vinegar
juice of 1/2 lime
2 tbsp chopped coriander
salt and pepper
Directions
To make the dipping sauce, mix together all the sauce ingredients, stirring until the sugar has dissolved. Taste and adjust the flavours as necessary. Set aside to marinate. Completely drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, green onions, ginger, cilantro, jalapeño, and season with salt and pepper. Add the fish sauce to the eggs and beat well. Add egg mixture to the tuna and mix well. Squeezing the Tuna mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties. Heat a frying pan (cast iron skillet is the best choice) over a medium heat, add a little oil and shallow-fry the fish cakes on each side for 1–2 minutes until golden on all sides and heated through. Fry the pita bread in the same skillet. Serve with the dipping sauce. Approximate Nutritional Information
8 Cakes
Serving Size: 1 Cake and 1 mini Pita Bread
Calories: 194 g
Net Carbs: 5.5 g
Total Carbs: 9g
Protein: 21 g
Fat: 3.2 g
Fiber: 3.5 g
Sugar: .6
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