Quinoa Cakes with Tuna
Hi Friends!
Time to drag another recipe out of the archives and shove it into the spotlight! Today we’re talking about my Tuna Quinoa Cakes. I first published these little beauties over 2.5 years ago and they’re still a favorite of mine. Hubby loves them as well.
The great thing about these is that while they’re good the day you make them, they’re even better as leftovers, which makes them perfect for lunchboxes! This weekend I made my first batch in a while to enjoy for lunches and dinners this week and decided to snap a few updated pics and re-introduce you guys to them!
Here’s how you make them:
Quinoa Cakes with Tuna
Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Easy to make and even better as leftovers. Packed with protein, these cakes make an easy lunch on their own, as a salad topper or even on a bun!
Author: Lindsay L Serves: 6 cakes
Ingredients
- ½ c cooked, mashed sweet potato
- 2 cans tuna, drained
- ¾ cup cooked quinoa
- ¼ c green onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 egg
- ¼ c plain yogurt
- 1 Tbsp mustard
- ½ tsp cayenne pepper
- 1 tsp paprika
- ½ c breadcrumbs
Instructions
- In a small bowl, combine the tuna and sweet potato and mix well.
- Add remaining ingredients and stir until well combined.
- Using your hands, form into 6 cakes.
- Place on a greased baking sheet and bake at 400 degrees for 20 min, flipping once.
Notes These could also be made with salmon or canned chicken
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Pretty simple, right? Enjoy these on their own, warm or cold (i love them cold!), on top of a salad or even on a bun!
Drizzle with sriracha for a spicy kick!
Make a batch of these Tuna Quinoa Cakes from @LeanGrnBeanBlog for lunches this week!
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Enjoy!
–Lindsay–
