These tasty tuna cakes are so flavourful. The celery gives them a nice little crunch.

Ingredients

• 6 cans of 170g tuna, drained well
• 1 1/2 cup mayo (preferably homemade)
• 1 egg, large
• 1 cup almond flour
• 1 cup celery, finely chopped
• 1 cup fresh parsley
• 1/2 cup onion, finely chopped
• 6Tbsp Sriracha
• 2 Tbsp Basil or Dill
• Salt & pepper, to taste
• Coconut oil to fry patties in

Dipping sauce

• Mayo & sriracha combined

Combine all ingredients (except the coconut oil). Refrigerate for 30 minutes. Form patties using your hands. In a skillet, add the coconut oil and fry patties.

As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see 🙂

Tip

Patties are quite fragile so wait until one side is crisp before turning.

Refrigerating the mixture makes it easier to form the patties with your hands.