Baked Zucchini Tuna Cakes

Ingredients

• 1 large 425g/ 15oz can tuna in springwater
• 2 cups/ 200g grated zucchini— squeezed
• 1/2 medium onion, finely diced
• 2 eggs
• 2 tsp garlic powder
• 3/4 cup (75g) almond flour, divided
• 1 tbsp dijon mustard
• 2 tablespoons lemon juice + 1 teaspoon lemon zest
• 1/4 cup chopped coriander leaves
• 1/2 teaspoon salt + pepper to taste

Instructions

1. 1

   In a large mixing bowl, combine the tuna, zucchini, onion, mustard, 1/2 cup almond flour, garlic, lemon zest. Crack the eggs and squeeze in the lemon. Season with salt and pepper.

2. 2

   Using your clean hands, mix everything until all the ingredients are evenly combined.

3. 3

   Form the mixture into 10 patties then lightly sprinkle with the remaining 1/4 cup almond flour.

4. 4

   Place the patties with a bit of space in between onto a tray lined with baking paper. Refrigerate for 15-20 minutes to firm up.

5. 5

   Preheat the oven to 350F/180C and line a baking tray with baking paper.

6. 6

   Place the patties on the baking paper and lightly spary with olive oil. Bake in the oven for 25 minutes or until slightly golden. I like to sear my patties in a fry pan after baking to get a cripsy exterior.

7. 7

   Once done, remove from the heat and serve warm. Enjoy!