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Tuna Quinoa Cakes

Tuna Quinoa Cakes

Ingredients

  • 2 12 1/2 ounce cans tuna, drained (salmon would also work)
  • 1 medium sweet potato, cooked (about 1/2 cup mashed)
  • 3/4 cup cooked quinoa
  • 1/4 cup chopped green onion
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/4 cup plain nonfat Greek yogurt
  • 1 tablespoon mustard
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 cup breadcrumbs
  • Sriarcha sauce, for garnish (optional)

Directions

  1. Preheat oven to 400 degrees. In a small bowl, combine tuna and sweet potato and mix well. Add remaining ingredients and stir until well combined. Using your hands, form into 4 cakes. Place on a baking sheet and bake for 20 minutes, flipping once. (You can also pan-sear for about 4 minutes on each side.) Serve drizzled with sirarcha, if desired.

Note

  • Recipe provided by Lindsay Livingston, R.D. of The Lean Green Bean

Nutrition Information

Per serving: 303 kcal cal., 5 g fat (1 g sat. fat), 532 mg sodium, 3 g fiber, 38 g pro., 94 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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