Regular Foods · Lunch · by Mara
Riverwatch Tuna Cakes
Crunchy Tuna Patty
Tuna, carrot, and a little yogurt form small golden patties with crisp edges and a moist center. Mara skips the bun and keeps the skillet work properly brief.
- Total time
- About 20 min
- Yield
- 8 small patties
- Serving
- 1 small patty
- Texture
- Regular
Ingredients
- 12 ounces water-packed tuna, drained well
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 1/3 cup finely grated carrot
- 1/4 cup finely diced water chestnuts
- 1/4 cup whole-grain cracker crumbs
- 1 teaspoon Dijon mustard
- 1/2 teaspoons dried dill
- 1/4 teaspoon onion powder
- Black pepper to taste
- Cooking spray
Directions
- 1
Flake the tuna into a bowl. Add the egg, yogurt, carrot, water chestnuts, cracker crumbs, mustard, dill, onion powder, and pepper.
- 2
Mix gently and let the mixture stand for 5 minutes. Shape into eight small patties.
- 3
Warm a nonstick skillet over medium-low heat and coat it with cooking spray.
- 4
Cook the patties for 3 to 4 minutes per side, turning carefully, until golden and the centers reach 160°F.
- 5
Rest briefly before serving. Add a spoonful of yogurt sauce if extra moisture is helpful.
PER SERVING
Nutrition
- Protein
- 12g
- Calories
- 80
- Carbs
- 4g
- Fat
- 1g
- Sugar
- 0g
- Sodium
- 240mg
Source nutrition per serving from the supplied PDF; fiber was not reported, and values have not been recalculated for this Guild adaptation.
Source: Original Guild adaptation inspired by a 2014 bariatric recipe compilation.
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