Thursday, July 12, 2012

Tuna Quinoa Cakes

As mentioned in my previous post, I made these the same time I made the Sweet Potato Black Bean Burgers. Both contain sweet potatoes and quinoa, so it was easy to prep and make them together. It was nice to only have to heat up the oven once in this summer heat, too!

The original recipe and photos can be found here, my alterations are below:

1 medium sweet potato, cooked and mashed
2 cans tuna, drained (I use white albacore in water)
3/4 cup quinoa, pre-cooked
1/4 cup onion, chopped (I used yellow, you could use green)
 2 cloves garlic, minced
1 Tbsp lemon juice
1 egg. beaten
1/4 cup low fat sour cream (could use Greek yogurt, mayonnaise, etc.)
1 tsp yellow mustard
dash cayenne pepper
1 tsp paprika
1/2 cup breadcrumbs

Mash the sweet potato in the bottom of a medium mixing bowl. Add the rest of the ingredients, and mix well.

Form into 6 cakes and place on a greased baking sheet. Bake in a 400° oven for about 20 minutes, flipping once.

Each cake is 199 calories, 27g carbs, 4g fat, and 14g protein.


In the future, I might put more onions or celery in these. They were a little one-note in the texture department. They reheat well in the toaster oven and I enjoyed mine with a sprinkling of low sodium soy sauce over top!

7 comments:

Biz said...

I wish I liked tuna, my husband loves it but I never think to make it. Although he loves my tuna casserole!

Happy Thursday Christina!

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Errign said...

These look pretty delicious and portable! Yum.

sophia said...

I love every ingredient that you added in these!! I also like that you ate it with soy sauce. ;)

Roz @ weightingfor50 said...

Hi Christina. These look sooo good to me. Sadly, they wouldn't be good to my husband, he HATES tuna. (I married a weirdo!!! :) )But I've bookmarked this and will make it when he's away. Thanks for sharing the great recipe. Hope you are doing well.

Biz said...

I miss your posts Christina!! Hugs!

Biz said...

Hope you have a wonderful Thanksgiving Christina!!