Tuna Cakes with Cabbage and Jicama Slaw
Ingredients
Tuna cakes
- 1 egg
- 2 cans of tuna in water
- 1/3 onion
- 1 cup roasted broccoli
- 1 cup quinoa
- fresh dill
- salt and pepper
Cabbage slaw
- cabbage
- jicama
- 1/2 cup veganaise
- 2 tablespoons tahini
- lemon juice
- salt and pepper
- fresh dill
- fresh cilantro
Preparation
Mix the tuna cake ingredients together in a bowl.
Heat avocado oil in a pan over medium heat.
Form the mixture into patties and fry until golden brown on both sides.
In a separate bowl, combine the cabbage slaw ingredients and mix well.
