Tuna-Carrot Cakes with Garlic Lemon Aioli
Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Ingredients
Garlic Lemon Aioli:
- 3/4 cup fat-free plain Greek yogurt
- 1 tablespoon lemon juice or orange juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Tuna-Carrot Cakes:
- 3/4 cup fine corn flake crumbs divided
- 1/3 cup fat-free plain Greek yogurt
- 1/3 cup shredded carrot
- 2 tablespoons chopped green onion
- 2 tablespoons dill pickle relish or finely chopped dill pickle
- 1 can tuna in water, drained and flaked 12 ounces
- 2 tablespoons vegetable oil
- chopped green onion optional
Instructions
- To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
- To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
- Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
- In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.