Today I set out with a mission to make lower calorie tuna cakes. I didn’t calculate the exact nutrition values on these, but they are definitely healthier than most standard crab cakes, and they are almost as good (you can’t quite turn a tuna into a crab!). I also love that these are inexpensive to make. These tuna cakes held together really well, and you don’t even notice that there are vegetables in them. I served these with brown rice with veggies (prepared packet, took the lazy way out!) and tomato soup. I should have at least added a sprig of parsley to my plate though, since it’s not a colorful meal.
Healthy Tuna Cakes
Makes 10 crab cakes (serves 2-3 people)
1/4 cup quick cooking oats
1/4 cup egg beaters
1/2 cup finely chopped onion
2 cans (5 ounce each) light water-packed tuna, drained
2 tbsp light miracle whip
1/2 cup shredded zucchini
1/2 teaspoon salt
1/2 tsp dry mustard
1/4 teaspoon black pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper powder
1 tbsp dried parsley
1 tbsp fresh chives, chopped
1/4 cup celery, diced
2 tbsp roasted red pepper, chopped
1/2 cup panko bread crumbs
- Combine egg beaters and oats in a large mixing bowl and stir until oats are covered in egg. Set aside.
- Spray a large skillet with a little oil and cook the onions about 5 minutes. Turn off the heat, and add the zucchini and celery. Let the skillet sit on the hot burner.
- To the mixing bowl with the egg and oats, add the tuna, miracle whip, and seasonings. Stir together. Once the onion mixture has cooled somewhat, add it to the mixing bowl and stir everything together.
- Put the panko bread crumbs in a small bowl. With clean hands, form small patties out of the tuna mixture and lightly tap each side into the bread crumbs. Set aside on a plate until all patties are made.
- Spray the skillet with more oil, and turn on medium-high (7/10). Once skillet is hot, cook the patties about 5 minutes per side until golden brown. You may need to spray a little more oil for the second side of the patties.
- Serve with sauce of your choice. I dipped them in a mixture of light chipotle mayo and a mango coconut pepper (not hot) sauce.