Ingredients
Scale
- 2 cans (5 oz each) Tuna, drained thoroughly
- 1/2 cup Red bell pepper, chopped
- 1/2 cup Zucchini, chopped
- 1/4 cup Red onion, chopped
- 1/4 cup Whole wheat breadcrumbs
- 1 Egg, beaten
- 1 tablespoon Olive oil (for skillet browning)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground black pepper
Instructions
- Prep the ingredients: Drain tuna well and chop the red bell pepper, zucchini, and red onion.
- Mix the base: In a bowl, combine drained tuna, chopped vegetables, breadcrumbs, beaten egg, oregano, thyme, salt, and pepper, and mix gently until combined.
- Shape the cakes: Shape the mixture into 6 small patties or 4 larger cakes, pressing firmly to hold together.
- Cook until golden: Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the patties for 3-4 minutes per side until golden brown.
- Drain and rest: Transfer cooked cakes to a wire rack or plate lined with paper towels to drain briefly before serving.
Notes
Drain tuna thoroughly to prevent soggy cakes. Keep the pan at medium heat for even browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Diabetic Friendly
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: tuna cakes, Mediterranean, budget-friendly, quick meals, diabetic friendly