Nothing's Fishy

... about these fish cakes!

Sorta like crab cakes without the crab. Because ya know, that stuff can be EXPENSIVE. So I replaced it with tuna canned in water. :) So much more economical.

Aren't you glad I saved you the money?

Tuna cakes for one:

Serves... 1!

• 1 can tuna packed in water, drained
• 2 tbsp flax
• 1 tbsp plain nonfat Greek yogurt
• 1 egg
• 1 wedge spreadable any-flavor cheese (I used jalapeno)
• 1 tsp each black + lemon pepper, mixed herb seasoning
• 1/2 tsp oregano
• 1/2 tsp baking powder

Preheat oven to 350 degrees. Treat a cookie sheet with nonstick cooking spray. Mix all ingredients in a bowl until a gooey mixture forms. Roll into two balls, place on cookie sheet and pat down into burger-like shape. Place in oven and remove once cakes are slightly browned and crisp-looking.

Much healthier than their conventional crab cousin, too, due to the lack of mayonnaise and white bread crumbs. I think I like mine better this way!

And with a little Greek on top. ;)