I am a HUGE fan of crab cakes, but they are often full of mayo, white bread crumbs, and deep fried in oil. YUCK! So, I put a spin on the origional crab cake! You can still use crab if you'd like, I only used tuna because it's cheaper. These tuna cakes are SOOOOOOOOO delicious, they give you TWo servigns of vegetables, and it's a great way to get some spinach in without even realizing it! PLUS you get THREE HUGE CAKES! how great is that? BTW, the garlic in the red pepper coulis is about 1/2 a clove

Ingredients

Tuna Cakes:
1/2	can (60g) Tuna, Light, Canned In Water
1/4	(28g) Onion, Chopped
1	tsp garlic powder
1	egg white
6	Crackers, Crispbread, Rye, crushed
40	g baby spinach, sautéed
Red Pepper Coulis:
1/2	(60g) Sweet Red Pepper, finely chopped
1/4	(28g) Onion, Chopped
1 1/2	g garlic, minced
1	tbsp balsamic vinegar

Directions

1. Combine all ingredients for tuna cakes, form into three palm- sized cakes, and refrigerate for min. 20 minutes. Cook in a covered skillet on medium heat with some Pam until golden brown.
   
   
2. Combine all ingredients for Red pepper Coulis, and simmer in a skillet until pepper is soft, and most of vinegar has evaporated. Chill.
   
   
3. Serve your Warm crab cakes next to your Coulis, which should be at room temperature ENJOY!
   
   
4. makes THREE (ONLY 1 SERVING-YEAHHHHHH!:)
   
   

Categories

Fish, Vegetables, Appetizers, Main Dish, Fry

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin Very high in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin C