Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”
We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.
How To Make Tuna Patties | Food Recipes
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Drain the liquid from the tuna cans.
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
add a teaspoon of olive oil to the tuna mixture in the next step.
Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
Sprinkle on salt and freshly ground black pepper.
Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
Mix in the egg.
Form into patties, chill:
Divide the mixture into 4 parts.
With each part, form into a ball and then flatten into a patty.
Place onto a wax paper lined tray and chill for an hour.
(You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!
I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉
It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!
One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.
How to make eggroll in a bowl | Food Recipes
1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (low sodium preferred)
1 teaspoon ginger
sliced green onion
In a large, deep skillet, brown sausage.
Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir,
continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
but still a bit crunchy. Serve with sliced green onion.