Thursday, July 5, 2012

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. ;)

1 comment:

  1. These look really good! And so did your chicken from the previous post. Yum :D