If you've ever eaten home-cooked Sri Lankan cutlets, you know how good they are and you just can't stop at one (or two)! But sometimes I'm torn between what my belly is demanding (eat another delicious cutlet) and what my brain is telling me (but they are deep fried). So the other day, I was in the kitchen and decided to try my luck on a healthy twist of our traditional fish cutlets. These were fish cakes versus cutlets as I figured they would be easier to flip and fry on a pan as I didn't want to dip them in a deep fryer.

Tuna Fish Cake Recipe:

Ingredients: 2 cans Tuna
1 egg
1/4 tsp chili powder
1/4 tsp crushed chili flakes
3/4 tsp black pepper
1/4 tsp dill
1/4 tsp cayenne
1/4 cup homemade hummus
2 tbsp Greek yogurt
1/4 cup shredded carrot
3/4 cup - 1 cup organic spelt breadcrumbs

Directions: 1) Combine all of the above EXCEPT breadcrumbs.
2) Put mixture in the fridge for 1 hour (this helps tuna mixture stay together).
3) After 1 hour, remove and form 1 inch thick patties that are about 3 inches wide.
4) Pat each cake in bread crumbs, twice.
5) Heat 5 tbsp of extra virgin olive oil on medium heat. Fry patties for approximately 8 minutes on each side.

Garnish with fresh lemon and enjoy!

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