A simple Whole30 recipe for the whole family! If you are doing Baby-Led Weaning, this is a perfect recipe to try for your little ones! Adding the riced broccoli is an easy way to add in some proper nutrients for your kiddos without them noticing! Don’t feel restricted to just using broccoli- riced cauliflower or finely diced red peppers are other great options! In the recipe below, I’ve included some serving tips along with a simple homemade aioli recipe that we love adding on top of our tuna cakes.
When serving for yourself, feel free to add more salt/pepper or even a pinch or two of smoked paprika to your aioli for a kick! This pairs great with a big arugula salad dressed in simple olive oil and lemon juice or a little pasta tossed in ghee or grass-fed butter! ENJOY!
Broccoli Tuna Cakes
- 2 eggs
- 2 (5 oz) can tuna, drained (I love Wild Planet brand)
- 2 cloves minced garlic
- 1/4 cup almond flour (I like Bob Red Mills brand)
- 1 tbsp. grated parmesan cheese (optional)
- 1 tsp. lemon juice
- 1/2 cup riced broccoli
- 2 tbsp. olive oil
- salt, to taste
- Add broccoli (about 5-6 florets) to a food processor and pulse until in rice form (about 1 minute.) If you don't want to process your broccoli, then you can buy your broccoli riced from the store!
- In a bowl, add tuna, eggs, minced garlic, almond flour, parmesan cheese, lemon juice, and riced broccoli. Stir to combine.
- Using a 1/4 cup measuring cup, scoop out 1/4 cup of the mixture. With hands, form into patties. Continue until all patties are formed.
- Heat your olive oil in a large skillet over medium-high heat. Once hot, carefully place patties in the skillet. Let fry until golden brown, about 3 minutes.
- Flip carefully with a spatula. Fry on the other side until golden brown, about 3 more minutes.
- Once golden brown, carefully place tuna cakes on a paper towel lined plate.
- Continue frying until all your tuna cakes are cooked. You may need to add a little more oil to the pan when cooking next batch.
- Serving tips below. ENJOY!
- I sometimes steam a full head of broccoli in a food steamer for 12 minutes before I rice some of it for the tuna cakes. That way, I already have broccoli steamed for the week to add to our meals quickly.
- I love serving our tuna cakes with homemade aioli. I combine 1/2 cup of Primal Kitchen Mayo, 1 minced clove garlic, about 1 tbsp. Lemon juice. Stir and let sit out for about 20 minutes to allow flavors mend. So yummy!
- When serving babies/kids these tuna cakes: I sometimes top with a thin layer of aioli (recipe above), Hummus, or this unsweetened ketchup!
- Get creative with the veggie you add to this recipe- tuna cakes are a great way to sneak in some veggies. Riced cauliflower would work great, too!
- I love serving the tuna cakes with some brown rice pasta tossed in a little grass-fed unsalted butter for the whole family. Temple loves the Jovial Brand Elbow Brown Rice Pasta.
- I think these would be suitable for freezer up to 3 months!