Buy Now → Tuna Cakes with Green Olives
Leftovers don’t have to be dull! These tuna cakes are livened up with some tasty green olives and hold together without needing to use eggs.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 tuna cakes 1x
Ingredients
Scale
- 1 cup leftover COLD baked sweet potato
- 1/2 cup leftover cooked cauliflower “rice”
- 1/4 cup wild caught albacore tuna (equivalent to one 5 oz can, drained)
- 12 Castelvetrano olives, pitted and chopped
- Real sea salt, to taste
- 1 tbsp avocado oil, for frying
Instructions
MIX: Use a fork to mash the baked sweet potato in a bowl until it doesn’t have any lumps. Add all the other ingredients to the bowl, combining evenly, and season to taste.
FORM: Divide the mixture into 4 and shape into patties.
FRY: Heat a skillet over medium heat with the oil. Fry until golden brown, then flip and repeat for the second side, about 10 minutes total.
Notes
This recipe is suitable for Autoimmune Paleo and the Whole30.
Find it online: https://meatified.com/tuna-cakes-green-olives/