Drain tuna fish and using a paper towel squeeze the fish to remove any liquid.
Mix tuna fish, mashed potatoes, cooked onion, parmesan cheese, lemon zest, lemon juice, parsley, green onions, salt and freshly ground pepper. Before adding the egg, taste the fish mixture and season with more salt and pepper, if necessary. Add egg and mix well.
Using a 1/3 cup measuring cup, scoop some fish mixture. Roll each fish patty into a ball and flatten between the palms of your hands, forming a fish cake. Dredge each fish cake in coconut flour first, then dip in beaten eggs, and dredge in gluten-free Italian bread crumbs. Place on a foil lined baking sheet and chill in the fridge for at least an hour.
Heat oil in a large non-stick skillet over medium heat. Add 4-5 fish cakes at a time and cook for about 3-4 minutes on each side. Continue cooking the remaining fish cakes in batches. Transfer cooked fish cakes to a paper towel-lined plate.
Add all ingredients to a food processor and mix until everything is well mixed.
Perfect Fish Cakes and Jalapeno Remoulade
Amount Per Serving
Calories 273Calories from Fat 162
% Daily Value*
Saturated Fat 3g15%
Vitamin A 210IU4%
Vitamin C 6.9mg8%
* Percent Daily Values are based on a 2000 calorie diet.