Keto Kimchi Tuna Cakes
Makes 12 cakes
Tasty tuna fish to fulfill lunchtime protein wish
Equipment
Sharp Chef's knife
Cutting board
Measuring spoons
Measuring cups
Can Opener
Can Opener
Fine cheese grater
Large mixing bowl
Muffin tin X 1
Large baking sheet
Non-stick cooking spray
Kitchen safe rubber gloves (optional) OR rubber spatula
Wire cooling rack
Ingredients
4 Cans chunk tuna in water, drained
4 Cans chunk tuna in water, drained
2 Green onions, finely chopped
1 TBSP Italian parsley, cleaned and finely chopped
1/4 Cup kimchi, finely chopped (SEE NOTE A)
2 Large free-range eggs
1/4 Cup parmesan cheese, finely grated
1/4 Cup almond flour
1 TBSP lemon juice
1/2 Tsp salt OR to taste
1/2 Tsp pepper OR to taste
1 TBSP Italian parsley, cleaned and finely chopped
1/4 Cup kimchi, finely chopped (SEE NOTE A)
2 Large free-range eggs
1/4 Cup parmesan cheese, finely grated
1/4 Cup almond flour
1 TBSP lemon juice
1/2 Tsp salt OR to taste
1/2 Tsp pepper OR to taste
Instructions
- Preheat the oven to 375F. Spray muffin tin with non-stick spray and set it on a larger baking sheet (this prevents moving around in the oven)
- Prepare Ingredients. Grate the parmesan cheese, wash/chop the parsley, green onions and kimchi. Open and drain water from cans of tuna.
- In a large mixing bowl combine all the ingredients. (If you choose to mix with you hands I recommend using a pair of kitchen safe rubber gloves to prevent contamination)
- Once thoroughly combined, using a 1/4 Cup dry measuring cup, portion each tuna cake individually into each hole of the muffin tin.
- Bake in the oven at 375F for 20-25 minutes, until the cakes have browned and easily pull away from the side of the muffin tin.
-
Remove from oven and allow the muffin tin to cool for at least 15 minutes on a wire
rack before removing the cakes. They should
just slide right out, or use a butter knife or small spoon to gently
remove if necessary.
- Once removed, allow cakes to cool completely. Store them layered with parchment in an appropriate sized container. These cakes are great for weekday lunches with a side salad. Reheat two cakes for 1 minute in the microwave. They can also be individually frozen and later defrosted.
- Once removed, allow cakes to cool completely. Store them layered with parchment in an appropriate sized container. These cakes are great for weekday lunches with a side salad. Reheat two cakes for 1 minute in the microwave. They can also be individually frozen and later defrosted.
Notes
A -Kimchi is a spicy fermented cabbage that can be found in Korean grocery stores. It can also be found locally made at farmers markets, specialty grocery stores or the health food section of some grocery stores. You can also make it yourself, check out this recipe from my favorite Korean cooking show Maangchi -> https://www.maangchi.com/recipe/easy-kimchi
A -Kimchi is a spicy fermented cabbage that can be found in Korean grocery stores. It can also be found locally made at farmers markets, specialty grocery stores or the health food section of some grocery stores. You can also make it yourself, check out this recipe from my favorite Korean cooking show Maangchi -> https://www.maangchi.com/recipe/easy-kimchi
A word from me
I was very happy how well this recipe turned out! I wanted a recipe that used both the tuna in my pantry and the Kimchi I had leftover in my fridge. The Kimchi gives these cakes a fun flavor that just brightens up your taste buds at lunch time. These cakes are gluten free, high in protein, cost-effective and quick to make. The only thing to beware as they do have a light fishy smell when you reheat them so hopefully your co-workers wont mind! I really hope you enjoy this recipe! Be sure to like, share or comment and follow me. See my bio for other Social Media you can follow.
All the love,
Brittany
Brittany
