Tuna Patties Too (prepping the patties the night before)
October 5, 2014
Because weeknights are incredibly busy, I like to do as much prepwork as possible on weekends to make dinnertime simple and stress-free. Since these tuna patties are on the menu for tomorrow's dinner, I went ahead and mixed all the ingredients, so that all I will have to do come Monday eve is pan fry the patties.
* 3 tuna cans, drained (can substitute with salmon) * 2 eggs * 3 tablespoons mayo * 1-2 tablespoon relish * 1 teaspoon to 1 tablespoon mustard * 1/3 cup almond flour (or your choice of flour or even potato flakes) * Salt, pepper and any herbs and spices you wish (such as parsley, paprika or garlic powder)
Mix all your ingredients together and form into patties, squeezing out excess liquid. Meanwhile, heat a large pan on medium. Slowly warm a teaspoon of cold-pressed organic coconut oil. Place the patties on the pan and flatten them a bit. Pan fry on low to medium heat until patties are browned on one side. (Add more coconut oil as needed.) Flip the patties and brown on the other side. Make sure they are cooked through prior to serving.
Serve the patties with mustard or ketchup (or naked) along with vegetables and a healthy starch, such as baked or mashed sweet potatoes.