Tuna & Broccoli Fishcakes
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
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
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.
Nutrition per serving
Calories 290, Carbs (net) 3.4 grams, Protein 27.5 grams, Fat 17.4 grams