California Tuna Fritters Recipe - Low Carb & Healthy
Low carb recipe for California Tuna Fritters which belongs to the Fish and Seafood recipe category.
- 12 ounces (340 g) canned water-pack tuna, drained
- 1 stalk celery
- 6 scallions
- green pepper
- 2 tablespoons (7.6 g) chopped parsley
- 1 egg
- 1 tablespoon (15 ml) spicy brown mustard or Dijon mustard
- cup (30 g) rice protein powder
- 4 to 5 tablespoons (56 to 70 g) butter, divided
Plunk the celery, scallions, pepper, parsley, egg, and mustard in a food processor with the S-blade in place and pulse until the vegetables are chopped to a medium-fine consistency.
Add the tuna and rice protein powder and pulse to mix.
Spray a large, heavy skillet with nonstick cooking spray and place over medium-high heat.
Melt 2 to 3 tablespoons (28 to 42 g) of butter in it and drop in the tuna mixture by the tablespoonful.
Fry until brown, turn, and brown other side.
It takes two batches to cook all of this mixture in my skillet; add the rest of the butter when you make the second batch.
Serve with Easy Remoulade Sauce (page 476), which takes all of 2 or 3 minutes to make.
4 or 5 servings
Assuming 5 servings, and not including the Easy Remoulade Sauce, each will have 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 32 grams of protein.