Tuna & Broccoli Fishcakes

Name: Tuna & Broccoli Fishcakes
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 Tin (112g drained weight) Tuna in Spring Water; 100g Broccoli Florets, cooked & cooled; 40g Ground Almonds / Milled Linseed; 10g Psyllium Husks; 2 Large Eggs, beaten; Season & spice to taste - garlic / onion powder would work nicely

You'll also find this recipe on page 57 in the FFS! Cookbook.

Tuna & Broccoli Fishcakes

Rated 5 stars by 4 users

Servings

Prep Time

10 minutes

Cook Time

10-30 minutes

Calories

290

Author:

Keto Fitness Club

Louis doesn't like much fish, but he absolutely loves tuna. This is a great way to incorporate more fish into his diet without repeating tuna & egg bakes every week.

Makes 2 portions (2 fishcakes each) - each portion contains:

290 Calories / 3.4g Carbs / 27.5g Protein / 17.4g Fat

Ingredients

1 Tin (112g drained weight) Tuna in Spring Water
100g Broccoli Florets, cooked & cooled
40g Ground Almonds / Milled Linseed
10g Psyllium Husks
2 Large Eggs, beaten
Season & spice to taste - garlic / onion powder would work nicely

Directions

Preheat the oven to 180°C if baking the fishcakes.
Mix all ingredients in a large mixing bowl and allow to rest for 5 mins (this allows the psyllium to bind the mix).
Divide the mix into 4.
To pan fry, use an egg ring to help form the fish cake, pressing it into shape. Fry for 5 minutes over a low-medium heat with the egg ring in place. Remove the ring and turn the fish cake to cook on both sides.
To oven bake, shape the fish cakes by hand and place on a baking sheet or use a small non-stick baking tin. Bake for 25-30 minutes until firm.