Tuna & Zucchini Cakes

http://www.tasteofhome.com/Recipes/Tuna-Zucchini-Cakes

Modified recipe.Iron skillet recommended.

Ingredients

• 2 tablespoons butter or coconut oil
  
• 1 medium onion-finely chopped 

• 11-13 oz tuna packed in seal not can-no need to drain
  
• 1/2 cup cassava grits and 1/2 cup coconut flour, divided
• 4 medium zucchinis-peeled and shredded
  
• 4 eggs-lightly beaten
• 2/3 bunch fresh parsley-minced
• 1/2 lemon-juiced
• 1 teaspoon fresh ground salt crystals (sea or rock)

• 1 teaspoon fresh ground black peppercorns
• 2 tbsps coconut oil (or more for frying)

Directions

1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
2. Add tuna, 1/4 cup cassava grits, 1/4 cup coconut flour, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining cassava grits and coconut flour.
3. In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

This made me about 20 patties by the grace of the Creator and Provider.

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