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

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

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.