Its a quick dinner that can be made in just 15 minutes.
Heres why I love this high-protein recipe.
I typically have cannellini beans on hand, but navy or great northern would work as well.
Be sure to rinse your canned beans before using them to remove any excess sodium.
And verify to pat the beans dry so you dont introduce any excess moisture to the mixture.
If your mixture is looking a little wet, you could add more breadcrumbs.
Add a little at a time and mix before adding more or the cakes may become too dry.
The recipe makes four cakes, so Ill eat the leftover cakes throughout the week for lunch.
To accompany the tuna cakes is an easy salad featuring greens and a homemade lemon-Dijon vinaigrette.
