- 1 (15 ounce) can mackerel in brine, drained
- 1 small onion, chopped
- 1 (5 ounce) can tuna packed in water, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 egg, beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons salt-free seasoning blend (such as Mrs. Dash®)
- 1 teaspoon paprika
- 1 teaspoon dried sweet basil
- 1 (3.5 ounce) bag pork rinds, crushed
- butter-flavored cooking spray
- Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
- Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
- Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.
06/23/2019
recipepes.com
low-carb tuna and mackerel cakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
