Low-Carb Tuna and Mackerel Cakes
Description
This recipe for low-carb tuna and mackerel cakes gets a hint of salty flavor thanks to crushed pork rinds in the batter. Serve them with tartar sauce.
Ingredients
•
1 (15 ounce) can mackerel in brine, drained
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1 small onion, chopped
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1 (5 ounce) can tuna packed in water, drained
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1/4 cup grated Parmesan cheese
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1/4 cup mayonnaise
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2 egg, beaten
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2 tablespoons Dijon mustard
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2 teaspoons salt-free seasoning blend (such as Mrs. Dash®)
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1 teaspoon paprika
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1 teaspoon dried sweet basil
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1 (3 1/2 ounce) bag pork rinds, crushed
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butter-flavored cooking spray
Directions
1
Combine mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together; form into balls then flatten into ½-inch-thick cakes.
2
Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Arrange cakes, in batches if needed, in the skillet; coat each cake with cooking spray.
3
Cook cakes until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes; cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate. Repeat with remaining cakes.