Description
Prep Time: 15 minutes | Cook Time: 20–25 minutes | Yields: approximately 10–12 mini cakes
Ingredients
Scale
- 1 can (5 oz / 140 g) tuna packed in water, drained
- 1 medium potato, peeled and cooked
- 1 egg
- ¼ cup finely grated carrot
- 2 tbsp plain rolled oats
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 350°F (175°C).
- Mash the cooked potato until smooth in a large bowl.
- Add the drained tuna, egg, grated carrot, oats, and parsley.
- Mix gently until well combined.
- Divide into small portions and shape into mini cakes.
- Place on a parchment-lined baking sheet.
- Bake for 20–25 minutes, until firm and lightly golden.
- Let cool completely before serving.
Notes
Use tuna packed in water with no added seasonings, oils, or flavored broths. Never add onion, garlic, or excessive salt. Make sure the potato is fully cooked and plain, with no butter, cream, or seasoning added. These cakes are best used as an occasional treat or topper, not as a complete and balanced long-term diet.