Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

Wow! These were so yummy!

They're a good way to trick your kids into eating vegetables. My 3 year old liked these.

I'm pretty sure you could make these with canned salmon instead.

Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream
Makes 4 patties

Ingredients

1/3 cup low fat sour cream
3-4 sun-dried tomatoes packed in oil, drained
1/2 teaspoon seasoning salt
1 can (170g) chunk light tuna in water, drained
1/2 cup grated zucchini
1/3 cup grated carrot
1/4 cup grated onion
2 tablespoons chopped chives
1 egg
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1/3 cup whole wheat bread crumbs
1-2 tablespoons olive oil for frying
lemon wedges (optional)

Directions

In a food processor, puree sour cream, sun-dried tomatoes and seasoning salt. Set in the fridge until ready to use.
In a bowl, combine all other ingredients except bread crumbs and oil. If your zucchini lets off too much liquid, give it a squeeze before adding to the bowl.
Form 4 1" thick patties out of the mixture, and coat each patty in bread crumbs.
Heat a skillet over medium heat and add olive oil.
Fry tuna cakes for 2-3 minutes per side until they're brown and crispy.
Serve with sun-dried tomato sour cream and lemon wedges.