Low Sodium Tuna Fishcakes

Ingredients

• 1 cup leftover mashed potatoes
• 1 can (120 g drained) of albacore tuna packed in water…140 mg sodium/can
• 1 tbsp. dried parsley
• 1 large egg
• 1 tbsp yellow onion, diced finely
• 1 tbsp breadcrumbs, no sodium (from homemade bread) or Panko
• 1/4 tsp lemon pepper, no sodium
• 1/4 tsp garlic powder, no sodium
• 2 tbsp. flour for dusting
• Cooking spray or 2 tsp olive oil for frying

Directions

1. Drain all the liquid from the canned tuna (can also used cooked, flaked fish)

2. In a large bowl, mix all the ingredients (except flour and oil) and mix well to make sure that all the ingredients are well combined and holding together when formed into a ball or patty.

If they don’t hold together, add a bit of water but not too much or they will fall apart when frying.

3. Make 4 fish cakes and press down on them so they are uniform thickness.

4. Spray frying pan with cooking spray or use olive oil and heat the pan over medium high heat.

5. Sprinkle about a teaspoon of flour over half of the fishcakes…turn them over and sprinkle the other side with another teaspoon of flour….when fried, the flour gives the fishcakes a nice crust.

Repeat the process with the other half of the patties.. .use a bit more flour if needed.

6. When the frying pan is heated, add the fishcakes (I cook two at a time)…you don’t want to crowd them.

7. Fry on one side and when nicely browned carefully turn them over with a spatula. When browned on both sides and cooked through, remove them to a warmed plate and repeat the process with the remaining fishcakes.

8. If necessary, these can be warmed in the oven or microwave.

Makes 4 tuna fishcakes for 2 each serving 276 calories 393mg sodium

Serve with a fresh, crispy salad.

*these can also be made with canned salmon or any other type of flaked fish.