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So it’s been a while since I first made these Tuna Quinoa Cakes. Somehow I ended up with a backed up ‘drafts’ section in my queue, and it’s finally their turn to shine!
My original intention for the cakes was to add crab to my zucchini cakes recipe. But crab and panko didn’t make the grocery cut that week. I made some substitutions to come up with something equally wonderful, and Tuna Quinoa Cakes were born.
I made these for dinner one night. I had 3 of them, and Kyle had 4. They are very light. Low in calories and high in protein. They are best served with a salad, another veggie side or as an appetizer. Or just add a glass of Pinot.
Have you ever had tuna cakes? Do you like crab cakes? I think they’d be a great substitution for this recipe! I will be trying it soon!