They say that runner's need a lot of protein and I am pretty sure that even though we eat meat almost every day, I am not getting enough. I know for a fact that I don't get enough protein at lunch and it always leaves me hungry for cookies or candy while I'm in class. I love tuna cakes but they take a while to make and I am not the best a frying things so I was pretty happy to see a baked version. The added veggies is a nice bonus too. Overall I thought these were great. They were easy to cook and stored great for lunch this week!
The Fixin's
1 14oz Can Salmon
1/2 Cup Almond Flour (or bread crumbs if you don't follow paleo)
2 Eggs
1/3 Cup Milk
1 Zucchini
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
Let's Cook Dinner
Preheat Oven to 350F
Grease an 8 hole muffin tin
In a food processor, shred zucchini until it is fine
Drain salmon
In a mixing bowl combine salmon, flour, eggs, milk, zucchini, and seasoning
Mix with hands until well combine
Form in balls and place in muffin cups
Bake for 25 minutes
Looks good to me - I bet these would be delicious on top of salad greens!
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