Low Sodium Tuna Cakes with Lemon & Herbs

Total time45 min

Prep time20 min

Cook time15 min

Low Sodium Tuna Cakes with Lemon & Herbs

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Ingredients

4 servings

For the gelatin egg

1 tsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp water

For the tuna cakes

2 cans (5 oz each) tuna packed in water, drained well
3 tbsp cassava flour
3 tbsp finely chopped scallions (green tops only)
2 tbsp fresh parsley, finely chopped
1 tsp fresh lemon zest
1 tbsp fresh lemon juice
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil, for frying

For the dipping sauce

3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the gelatin egg: sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it bloom for 2 minutes. Add 1 tbsp boiling water and stir until the gelatin is fully dissolved and the mixture is clear. Set aside for 5 minutes until it thickens to a loose, gel-like consistency.
2
Whisk together the olive oil, apple cider vinegar, 1 tbsp lemon juice, 1 tbsp parsley, and 1/4 tsp salt in a small bowl until combined. Set the dipping sauce aside.

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