Cauliflower and Tuna Patties

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These Cauliflower and Tuna Patties are similar to croquettes which you usually make with mashed potato. Instead these use mashed cauliflower and are really easy with few ingredients. The coconut flour is added to soak up the excess moisture that cauliflower has compared to potato to keep the Cauliflower and Tuna Patties firm and stop them from falling apart. If you find your mix is still not really quite firm enough, you can add some extra coconut flour.

Be very careful when shaping the Cauliflower and Tuna Patties so they don’t fall apart. The less they are handled the better! As you cook them the Cauliflower and Tuna Patties will soak up the fat in the pan and you will need to keep adding more. It’s also a good idea to wipe out the frying pan after each batch of cakes is cooked to keep the next batch from getting dirty or black looking. Also keep a close eye on the cakes to make sure they don’t burn!

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Cauliflower and Tuna Patties

Easy tinned tuna based patties using cauliflower mash.

Course Dinner, Lunch, Main Course, Snack

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword cauliflower and tuna patties, keto fish recipes, keto tuna patties, lchf fish recipes, lchf tuna patties, low carb fish recipes, low carb nikki, low carb tuna patties, quick and easy recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 patties

Calories 312.1kcal

Ingredients

• 1 quantity Cauliflower Mash
• 4 tbsp coconut flour
• 1 cup coconut flour
• 425 g canned tuna, flaked
• 4 shallots, sliced
• 1 tbsp Dijon mustard
• salt
• pepper
• 200 g butter for cooking
• 8 tbsp olive oil for cooking

Instructions

• Make Cauliflower Mash according to recipe. Add in the 4 tablespoons coconut flour and stir through to thicken the mash up. Add shallots, tuna, Dijon, salt and pepper and mix through. Let the cauliflower mix cool until close to room temperature.
• Place 1 cup coconut flour in a bowl. Divide the cauliflower mix and shape into balls, roll each ball gently in the coconut flour and then flatten out into a cake/patty shape (I found this was much easier than shaping them into cakes and then rolling in the flour. They seemed to fall apart too easily that way).
• Fry over medium high heat in some of the butter and olive oil in a large frying pan. Cook in batches. Keep a close eye on them to make sure they don’t burn and flip very gently. If the fat gets all soaked up, add a bit more.
• Wipe out pan between batches to keep cakes from getting black or dirty looking. Heat more butter and olive oil. Repeat until all cakes have been cooked. Serve with side of your choice or a salad.
  

Notes

Net Carbs - 3.2g

Nutrition

Calories: 312.1kcal | Carbohydrates: 7.3g | Protein: 7.5g | Fat: 28.8g | Fiber: 4.1g | Sugar: 1.5g