Wednesday, March 9, 2011

Tuna Cakes with Zucchini, Carrots, Celery and Sundried Tomato Sour Cream { south beach diet friendly }

Wow! These were so yummy! They're good for phase 2 of The South Beach Diet. Also a good way to trick your kids into eating vegetables. My 3 year old liked these.




Makes 4 patties

Ingredients
1/3 cup low fat sour cream
3-4 sundried 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, sundried 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. Make 4 1" thick patties out of this mixture. 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 sundried tomato sour cream and lemon wedges.

Tip: These were so tasty! You could make this recipe with canned salmon or coat them in different items such as oats or nut peices.

- Tuna Cakes with Zucchini, Carrots, Celery and Sundried Tomato Sour Cream ( south beach diet friendly ) -

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