Tuna cauliflower cakes

Tonight I blogged about these tuna cauliflower cakes on Yummy Lummy.

Tuna cauliflower cakes with jam-sweetened eggplant, zucchini, and peas.
Tuna cauliflower cakes with jam-sweetened eggplant, zucchini, and peas.

Ingredients

Check out the full recipe and story at Yummy Lummy.

Tuna cauliflower cake

  • 1 Packet Riced cauliflower
  • 2 Tablespoons Dijon mustard
  • 1 Tinn Tuna
  • 1 Cup Parsley (chopped)
  • 1 Egg (beaten)
  • 2 Tablespoons Whole black Peppercorns (ground)
  • 1 Teaspoon Iodised salt crystals (ground)
  • 2 Teaspoons Dried chilli flakes (ground)
  • 1 Sheet Nori (sliced and chopped)
  • 1 Packet Fried shallots (crumbed)

Vegetables

  • 1 Small Eggplant (peeled and diced)
  • 1 Small Zucchini (peeled and diced)
  • 1 Cup Baby green peas (frozen)
  • 1 Tablespoon Jam

Instructions

Tuna cauliflower cake

  1. Cook the cauliflower rice and cool so it’s sticky.
  2. Put the fried shallots into a food processor and pulse until about the consistency of breadcrumbs.
  3. In a bowl flake the tuna and mix in the dijon mustard, finely chopped nori and parsley.
  4. Season with chilli, salt and pepper which has been ground in a mortar with a pestle.
  5. Add in the cauliflower and crumbed fried shallots and mix and then crack in an egg and mix through.
  6. In a frying pan add some oil and then balls of the mixture and shape on the pan.
  7. Cook until brown.

Vegetables

  1. Peel the skin from the eggplant and zucchini and dice the vegetables.
  2. In a hot frying pan sauté the vegetables with some Queensland nut oil and butter.
  3. Add in some baby green peas and cherry tomatoes and jam.
  4. Season with iodised salt and garlic powder.
Tuna cauliflower cakes with jam-sweetened eggplant, zucchini, and peas.
Tuna cauliflower cakes with jam-sweetened eggplant, zucchini, and peas.