Crispy Lemon, Parmesan, Garlic & Herb Tuna Patties

25 minutes


5 oz tuna in water drained very well
1 12 oz can of tuna in water drained very well
¼ cup panko plus an additional 2 tbsp
½ parmesan
½ cup chopped red onions
3 tsp minced garlic
2 tsp dried parsley
¼ tsp onion powder
¼ tsp dried dil
1/8 tsp crushed red pepper
½ tsp celery seeds
2 tsp pepper
1 ¼ tsp salt
3 tbsp mayonnaise
2 tsp lemon zest
3 tsp lemon juice
3 eggs lightly beaten
For the Patties
¼ – ½ cups panko
6 tbsp vegetable oil (add more as needed)
1 bag frozen steamable riced cauliflower with veggies


1) Add all of the ingredients into a bowl and mix to combine.
2) Use a ¼ measuring cup to scoop the mixture. Shape into patties.

For the Patties
1) Add the ¼ cup of panko to a shallow dish and lightly coat both sides with panko. (Add more panko as needed)
2) In a large skillet over medium-high heat, add 3 tbsp of oil. (Add more if needed) Add about 4-5 patties to the skillet. With a spatula, flatten cakes about 1/8 inch thick. Cook on both sides 3-4 minutes or until golden brown. Drain on a paper towel. Repeat with the second batch.
3) Allow to cool for a few minutes before serving.

Quick Tip

For younger kids, make their patties smaller so they are easier to eat!