Zucchini Tuna Cakes

I saw this recipe on Pinterest the other day. (It comes from chocolatesalad.com.)

I had some zucchini I needed to use so I decided to try it out. I really liked them. They're super healthy and a good way to pack in the protein and also some veggies! I ate them with the dill sauce that was in the original recipe and thought it was good. But they would also be good topped with some fresh salsa, or even eaten as burgers. Try them and let me know your favorite way to enjoy them!

Zucchini Tuna Cakes

• 1/2 medium zucchini (about 100 g) grated, and liquid squeezed out
• 1 can tuna, drained
• 2 T oats
• 2 T shredded cheese
• 1 large egg
• 1/4 t garlic salt
• 1/4 t dill
• 1/4 t onion powder
• fresh ground pepper

Lemon Dill Sauce:

• 2 T greek yogurt
• 1 t lemon juice
• 1/4 t dill
• 1/4 garlic salt

Instructions

1. Grate up about half of a medium sized zucchini or about 100 grams (it should be about 1 cup before squeezing out the liquid). Dump all that grated zucchini into a thin dish towel or cheese cloth and wrap all the sides up around it forming a ball. Twist the cloth at the top, right above the ball of zucchini, and keep twisting it as tight as you can to squeeze as much liquid out of the zucchini as possible. Once you have squeezed long enough that no more liquid is coming out open it up, then twist it up and squeeze again. Keep repeating until you con't get any more liquid out.
2. In a mixing bowl, add the squeezed zucchini and all the other cake ingredients and mix well together.
3. Heat a medium frying pan to medium low. Spray with non stick spray.
4. Grab half the mixture and form it into a ball. I did this over teh sink because more liquid started coming out as I balled it, so I squeezed some more out. Then flatten it into a round cake (think hamburger patty - about 1/2 inch thick.) Place it in the frying pan, then do the rest the same way. Let them cook for about 5-6 minutes on medium low. You can check the bottom if you want, so when it gets a little crispy and golden brown, flip it over with a spatula and let it cook about the same amount on the other side.
5. While the cakes are cooking, you can mix up your lemon dill yogurt sauce. Just mix the yogurt, lemon juice, dill, and garlic sauce in a small bowl and set it aside. *Alternatively you can mix the sauce together an hour or two ahead of time and let chill in the fridge until you are ready so the flavors have some extra time to mix.
6. When the cakes are ready, scoop them out onto a plate and put all the yogurt sauce on top.

Note: This recipe is just for one serving, so if you're feeding your family as well you will need to multiply it. I tripled it when I made it and it worked just fine.

21 Day Fix Container counts per serving: 2 reds, 1 green, 1/2 yellow, 1 blue