Hanna W.
Better than regular fishcakes.
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Lentil Tuna Flaxseed Cutlets (100-Year Grandma Recipe)
Healthy lentil and tuna cutlets with leeks, flaxseed and basil. A longevity recipe rich in plant protein, omega-3 and fiber.
4.4(7 reviews)
20 min prep / 35 min total
110 kcal
9g protein
7 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked and cooked 5 min
- olive oil
for frying
- 1 pieceleek
chopped
- 1 pieceegg
- 2 clovegarlic
- Himalayan salt
to taste
- black pepper
to taste
- 150 gcanned tuna
- 1 bunchfresh basil
- 3 tbspflaxseed
ground
- 250 gGreek yogurt
for sauce
- ½ tspcilantro
for sauce
- 1 clovegarlic
for sauce
- cucumber
for sauce
Instructions
Soak lentils overnight, rinse and cook for
Drain and let cool slightly
Saute chopped leeks in olive oil
Blend lentils lightly with egg, garlic, salt and pepper
Stir in leeks, canned tuna and chopped basil
Add ground flaxseed and mix well
Form cutlets and fry in olive oil until golden brown
For sauce: mix yogurt with cilantro, salt, garlic and diced cucumber
Rate This Recipe
7 reviews
Page 1 of 1, 7 reviews
Irene K.
In my keepsake family recipe notebook now. Highest compliment.
Svetlana P.
Fell apart a little. More flaxseed next time.
Margaret C.
Cardiac diet and I thought cooking for pleasure was over.
Dolores A.
My son has diabetes. He comes for Sunday lunch every week for these.
Olga S.
My mother is ninety years old and makes these herself now. She says the flaxseed reminds her of food from her childhood. I freeze batches for her so there are always some ready when I visit. Her neighbours have started asking her for the recipe and she is very proud.
Rosa A.
Lemon and parsley added. Wonderful.
