8 Minute Tuna Cakes

These tuna cakes are FDN – fast, delishous and nutritous! They can be eaten hot or cold, served with salad or vegetables. Make up a large batch of these tuna cakes and store them in the freezer. They come in real handy when you want a FDN meal! Add your favourite high-energy carbs and consume in the Metabolic Window.

Preparation: 5 minutes

Cooking time: 8 minutes

Makes: 8 cakes

Ingredients

• 1 (425g) can of tuna in springwater, drained
• 1 onion, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 clove garlic, finely chopped
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• freshly ground black pepper
• 1 whole egg
• canola oil spray

Method

Heat fry pan and spray lightly with oil. Add onion, ginger and garlic in and cook for 1 minute. Stir frequently. Remove from heat. Cool.  Place tuna into a bowl. Add coriander, parsley, black pepper and the cooked onion mixture. Add egg and mix well to combine. Shape into small cakes. Heat fry pan used earlier. Spray lightly with oil. Place patties in pan and cook on high for 2-3 minutes each side until brown. Tuna cakes should be moist and a little pink in the centre when cooked.

Nutritional Information

Per serving (1 cake)

Dr Paul Cribb is an award-winning sports scientist, author, personal trainer and the creator of mp-body.com – the first ever science-based, research-proven, nationally accredited body transformation program. Learn more here