Low Carb Tuna Cakes

If your like me you always have a few cans of tuna in your pantry and come in really handy when you want to make a simple fast meal . I have been making traditional tuna cakes for years and have really enjoyed them so I thought it was time to make them healthier by creating my Low Carb Tuna Cakes. The Mayo Lemon Dip is a great complement to the Low Carb Tuna Cakes and I hope you enjoy this recipe as much as I do.
Tip: You can also make them very small and serve them as an appetizer!
So lets get started and I will show you how to make them!

3 188 grams caned white tuna, in water

2 eggs

1 teaspoon lemon juice

2 Tablespoons ground flax seeds

2 teaspoons Dijon mustard

1 teaspoon dried dill

dash black pepper

2 Tablespoons avocado or olive oil

INSTRUCTIONS

Drain the tuna and in a bowl using a fork break the tuna into small flakes

Add the eggs, lemon, Dijon mustard, flax seed, dill and pepper. Mix well.

Make the tuna mixture into 6 patties

In a skillet heat the olive oil over medium heat.

Place each patty onto the skillet and cook for 3 minutes per side.

( I used 2 pie lifters and gently turn the patties over)

Servings: 6

Yield: 0.2 net carbs

Lemon Garlic Mayo Sauce

1/2 cup mayonnaise

1 tsp lemon juice

1 tsp crushed garlic

1/4 tsp erythritol

dash of hot sauce

In a bowl mix all the Lemon Garlic Mayo Dip ingredients together.

Ready to serve.

Servings of dip: 6

Yield: 5 carbs

Stay Health and live well!
Gayle