These tuna fish cakes with fresh herbs have a lovely, zesty quality.
90g tin tuna in olive oil
1/2 zucchini, finely grated
1/2 red onion, finely chopped
1 tbs chopped fresh dill
1 tbs chopped fresh chives
2 tbs capers, drained and chopped
3 eggs, beaten
2 tsp dijon mustard
3 tbs NutriVital coconut flour
1 tbs coconut oil
Chopped avocado, lemon wedges and salad, to serve
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