Tuna Fish Cakes

Tuna Fish Cakes

Ingredients:
1 raw egg
1 cup shredded zucchini
2 Tbsp almond meal
1 small can (6oz/170g) drained natural tuna or salmon (can use fresh, steamed)
1/2 cup diced green/spring onion
1/4 tsp raw salt
1/4 tsp garlic flakes (fresh minced is okay)
ground black pepper

Directions:
In a large bowl, place the shredded zucchini after squeezing out the excess
water. Add all other ingredients and mix until thoroughly combined. Heat a
large non-stick skillet or pan sprayed with non-stick spray over medium-low
heat. With your hands, make small round patties out of the zucchini mixture
and place into your pan. Cook until golden brown, flipping halfway through.
Serve with pumpkin & eggplant wedges
Pumpkin & Eggplant Wedges