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

October 12, 2023

Maple Pecan Blondies

Here’s a blondie recipe that I have made many times! Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy! Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg 2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped Directions Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined. Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...

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.