Tuna Zucchini Cakes & Kale Salad

This is a very simple and tasty meal I make whenever I :

  1. Start cooking late and need something quick.
  2. Want to make something tasty and healthy.

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These are two recipes but I figured I’d add them in one entry since they compliment each other really well.  So lets start!

For Tuna Zucchini Cakes you will need:  (make 7 – 10 cakes)

2 cans of flaked tuna

1 zucchini grated (squeeze between paper towels to remove as much water as possible)

3 eggs

bread crumbs

cheese grated

Spices:  I added – salt, pepper, onion powder, garlic powder, paprika, tumeric & dill

Directions: 

Mix all ingredients in a bowl, scoop with a Tablespoon and work into patties with hands.

Place in a heated skillet with oil until brown and crispy.

For Sriracha Mayo you will need: 

4 Tblsp of Mayo

2 tsp lime juice

1 -2 Tblsp Sriracha (add based on how spicy you want it)

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For the Kale Brussel Sprout Salad you will need: 

Kale finely chopped (take the centre stem out)

Brussel Spouts grated (cut the stems and remove top leaves)

Dried Cranberries

Nuts (I used chopped pecans today but usually use sliced almonds)

Pecorino Cheese (or any sharp, hard cheese like parmesan)

For Salad Dressing add to a bowl: 

2 Tblsp Lemon Juice

1 Tblsp Dijon Mustard

2 Tblsp Honey

1 – 2 garlic cloves chopped

1 Tblsp chopped scallion

4 Tblsp olive oil

salt and pepper to taste

Mix the dressing into the salad 10 minutes before serving so that the kale absorbs the dressing and wilts a little.

I hope you enjoy this meal and let me know if you try it!  I served it with an apple cider made by a friend on Saltspring Island.

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Love ,

Jenn

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