Nutritional Value per serving (2 cakes) Calories 350, Fat 10g, Protein 50g, Carbs 15g
4 (5-oz) can tuna in water, drained
8 sliced green onions
6 egg whites
1/4cup coconut flour
1 tsp chili powder
1 tsp paprika
1/2 tsp sea salt
1/4 cup lime juice
Dash hot sauce, to taste
2 tbsp coconut oil
1/2 cup salsa
Combine all ingredients, except coconut oil, salsa and avocado, in a medium sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
Meanwhile, heat a nonstick pan medium-high heat. Divide and shape mixture into 8 equal fish cakes.
Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. Fry cakes until both sides are golden brown.
When fully cooked, top cakes with salsa and avocado.