SO many of you have been asking about the tuna cakes we whipped up recently. Sometimes the simple recipes are the most popular. So here goes…..
What You Need:
2 Large Tins Tuna (in brine or water drained)
1/2 Cup Buckwheat Flour
1/2 Cup Greek Yoghurt
2 Cloves Garlic Minced (or 1 tsp Garlic Powder)
Pinch Himalayan Pink Salt
Mix tuna, garlic, egg, flour and greek yoghurt in a large bowl.
Add a dash of Himalayan Pink Salt to taste
Heat a little coconut oil in a pan.
With a ladle scoop a portion sized amount of mix and pour into pan. Cook till golden brown and flip over.
Makes 8-10 Cakes but you can half the ingredients if you need less. We made a batch and had some for breakfast too!
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Leanne and Dave