Saturday, February 20, 2010

Low Carb Tuna Patties

"I have made these for quite sometime and find that kids seem to like Tuna Patties a little better than Salmon. This patty tastes great by itself of as a part of a whole meal served with Cold Macaroni Salad, Rice with Tomatoes or in a sandwich with a slice of cheese melted on top"~~Dawn

2 cans of Tuna (5 oz. )
2 Whole eggs
1/4 cup finely chopped onion
1/2 cup soy flour
2 tablespoons of Parsley
2-3 tablespoons of Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
Dash of Garlic Powder
Dash of Paprika
2-4 tbs Extra Virgin Olive Oil
In a large bowl combine all ingredients giving them a good stir just until well blended.
Heat a large skillet , heat your Extra Virgin Olive Oil until a drop of water starts to sizzle when added to the pan.
Using a soup ladle or a large spoon scoop out your tuna mixture and cook on one side until patty moves around in the pan freely. Turn over and repeat the process cooking for additional few minutes. Patty is ready when it no longer expells raw batter when pressed with a spatula and is firm.

Place cooked patties on a plate lined with paper towels to drain and add seasoned salt to them the minute the come out of the frying pan. Patties should be golden brown in color.

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