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| 1/3 C |
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Oats, whole, non-instant |
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| 1 Can |
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Tuna, in water, drained (about 6 oz) |
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|
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Nonstick cooking spray |
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| 1 Clove |
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Garlic, chopped |
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| 1/2 C |
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Chopped red onions |
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| 1/2 Large |
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Potato, boiled with skin on, must still be warm |
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| 1 Tbl |
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Lime juice |
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| |
| 1 Tbl |
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Taco seasoning mix |
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| 2 |
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Egg whites |
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| 2 Tbl |
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Fresh cilantro, chopped |
|
| 1/2 Can |
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Green chiles |
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Salt (to taste) |
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Pepper (to taste) |
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| 1 |
Put oats in a food processor and pulverize gently into a very coarse flour (should still be pieces of whole oats left) |
| 2 |
Spray a small frying pan and sautee garlic and onion. |
| 3 |
Mash together tuna and boiled potato. Add oat flour and taco seasoning. Add sautéed garlic and onion. Add lime juice, cilantro, chiles, and salt and pepper. Mix well. |
| 4 |
Lightly whip egg whites in a separate bowl and fold them into the batter. Form into 4 patties. |
| 5 |
Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes. |
| 6 |
Spray a larger frying pan and lightly fry the patties on both sides until they are warm inside.* |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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|
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| Calories |
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148.44 |
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| Calories From Fat (16%) |
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24.47 |
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| |
|
% Daily Value |
| Total Fat 2.77g |
|
4% |
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| Saturated Fat 0.57g |
|
3% |
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| Cholesterol 18.06mg |
|
6% |
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| Sodium 281.50mg |
|
12% |
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| Potassium 304.68mg |
|
9% |
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| Carbohydrates 15.44g |
|
5% |
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| Dietary Fiber 2.40g |
|
10% |
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| Sugar 0.43g |
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|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 13.05g |
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|
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| Protein 14.99g |
|
30% |
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| Cooking Tips |
| * Can serve with pico de gaillo/salsa or even in taco shells |
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