This simple,
dairy-free recipe is an easy and delicious way to get an extra boost of omega-3
fatty acids. Chock full of flavor and loaded with veggies, these couscous tuna
cakes are a perfect one-dish meal!
Ingredients
1 egg
3 tablespoons plain
coconut yogurt
Juice of 1 lime
(about 2-3 tablespoons)
1 zucchini, shredded
1 cup dry couscous,
cooked according to package directions (about 3 cups cooked couscous)
1 cup frozen corn,
thawed
1/3 cup whole wheat
flour
1/3 cup sun-dried
tomatoes, diced
¼ cup scallions,
diced
1 (5oz.) can tuna,
rinsed and drained
Salt and Pepper, to
taste
3 tablespoons olive
oil, divided
Method
1. In a large mixing bowl, whisk together egg, yogurt, and
lime juice.
2. Using several paper towels, squeeze excess water from the
shredded zucchini then add it, along with couscous, corn, flour, sun-dried
tomatoes, scallions, tuna, salt and pepper, to the mixing bowl.
3. Stir mixture until well combined. Using your hands, grab
about ¼ cup mix and form 16 balls. Set aside.
4. Heat 1 tablespoon of olive oil in a large saucepan over
medium heat. Place 6 balls into the pan, gently flattening each with the back
of a spatula.
5. Cook cakes about 3-5 minutes on each side, or until a
golden crust forms on each side and cakes hold their shape. Remove from heat
and repeat process until all cakes are cooked.
6. Let cakes cool then enjoy!
Makes 16 cakes
1 serving is 2 cakes
Macros for 1 serving
206 calories, 10.2g
protein, 27.1g carbs, 6.6g fat, 3.6g sugar, 2.6g fiber
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