Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

Pan-seared tuna and salmon cakes seasoned with fresh dill and lemon, served alongside a zesty cabbage slaw for a satisfyingly crisp finish.

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NUTRITION

389kcal
Protein
43.7g
Fat
19.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Light Tuna, drained

2 ounces Canned Pink Salmon, drained

1 Large Egg

1.5 tablespoons Almond Flour

1 teaspoon Avocado Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    In a medium bowl, combine the drained tuna and salmon, flaking them thoroughly with a fork to ensure a uniform texture.

  • 2

    Add the egg, almond flour, Dijon mustard, fresh dill, and lemon zest to the fish mixture, stirring until well combined.

  • 3

    Form the mixture into two or three even patties, pressing firmly so they hold their shape.

  • 4

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 5

    Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and heated through.

  • 6

    While the patties cook, whisk together the Greek yogurt and a squeeze of lemon juice in a separate bowl.

  • 7

    Toss the shredded cabbage and carrots with the yogurt dressing to create the slaw.

  • 8

    Serve the warm herb-crusted patties immediately alongside the crunchy cabbage slaw.

Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tuna and Salmon Patties with Crunchy Cabbage Slaw

Pan-seared tuna and salmon cakes seasoned with fresh dill and lemon, served alongside a zesty cabbage slaw for a satisfyingly crisp finish.

NUTRITION

389kcal
Protein
43.7g
Fat
19.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Light Tuna, drained

2 ounces Canned Pink Salmon, drained

1 Large Egg

1.5 tablespoons Almond Flour

1 teaspoon Avocado Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Zest

PREPARATION

  • 1

    In a medium bowl, combine the drained tuna and salmon, flaking them thoroughly with a fork to ensure a uniform texture.

  • 2

    Add the egg, almond flour, Dijon mustard, fresh dill, and lemon zest to the fish mixture, stirring until well combined.

  • 3

    Form the mixture into two or three even patties, pressing firmly so they hold their shape.

  • 4

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 5

    Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and heated through.

  • 6

    While the patties cook, whisk together the Greek yogurt and a squeeze of lemon juice in a separate bowl.

  • 7

    Toss the shredded cabbage and carrots with the yogurt dressing to create the slaw.

  • 8

    Serve the warm herb-crusted patties immediately alongside the crunchy cabbage slaw.