Name: Coconut Tuna Fish Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cans (5-6 oz cans) of tuna (or salmon); 1 Tablespoon of fresh basil, finely chopped; 1 jalapeno, finely diced (omit for AIP); 2 eggs, whisked; 2 Tablespoons coconut flour; 2 Tablespoons coconut flakes; 2 Tablespoons olive oil; 1/2 Tablespoon salt; 1 Tablespoon coconut oil to cook in

Description

Get this easy Paleo coconut tuna fish cakes recipe here. It’s also nut-free, Keto, and grain-free making it perfect for a healthy lunch or dinner.

Ingredients

2 cans (5-6 oz cans) of tuna (or salmon)
1 Tablespoon of fresh basil, finely chopped
1 jalapeno, finely diced (omit for AIP)
2 eggs, whisked
2 Tablespoons coconut flour
2 Tablespoons coconut flakes
2 Tablespoons olive oil
1/2 Tablespoon salt
1 Tablespoon coconut oil to cook in

Instructions

Flake the tuna.
Mix all the ingredients together in a bowl.
Shape the mixture into 4 patties.
In a skillet on medium heat, add 1 tablespoon of coconut oil. Cook the 4 patties until they turn golden. Turn them over and cook the other side until golden.

Nutrition

Serving Size: 2 fish cakes