🍆🐟 Croquetas de Atún con Aderezo | Opción Vegana | Low-Carb & Keto | Yo +GreenRandall Smitham October 7, 2019 0 COMMENTS
Hello my friends! how are you? How are you doing on these days? are you already on Easter break? Tell me! I want to know it! remember, if you’re going to some beach, avoid the litter and if you generate it take it with you. let’s keep our oceans clean, so our marine animals will remain there waiting for you to return. As, almost is Easter, on these days, people who is catolic usually don’t eat red meat that’s why we’re going to make some delicious tuna cakes, OMG so good! for my vegan friends this recipe is vegan option as well so, you can still follow for your lifestyle, just avoid the tuna and follow the recipe as is, we’ll also make a dressing, that’s good tasty, it’s a dressing Greece inspired just because Greek food is delicious, let’s make this dressing with Greek yogurt, Likewise, if you’re vegan you can substitute by coconut yogurt, very very tasty this recipe you’ll like it a lot, you can also subs the pecans by any other seeds or nuts. whatever your preference is. think in pumpkin seeds, sunflower seeds, Sliced or chopped almonds, or any other that you have at this moment in your cupboard. so let’s not say more and let’s see how these delicious tuna cakes are made. Let’s start! Cut 2 aubergines into cubes Add the cubes to a roasting tray drizzle on 2 TBsp of olive oil and the crushed garlic cloves Sprinkle with a pinch of salt and pepper Roast at 180°C / 350°F for about 20-25 minutes, until soft. Add the roasted aubergine to your food processor Add in the spices, tuna, coriander, coconut flour and tahini; and pulse, just until combined (chunky) Stir the pecans and mix with an spatula. into the mixture. Use 1/4 cup of the mixture and with your hands shape the mixture into cakes. Pop a pan on medium-high heat and add in 1 TBsp of olive oil. Cook for a few minutes on each side, until crisp and browned. To create this delicious dressing stir the yogurt very well with the cucumber, the crushed or powdered garlic, coriander and optionally a spoonful of sweetener powder Let the dressing rest for 10 minutes in the refrigerator before serving If you don’t have an oven, you can fry the aubergines in a pan make sure they are soft, when passing them through the processor we want chunky aubergines, we don’t want a paste, so process slightly, you can also just stir all the ingredients very well Comment with an aubergine emoji in the comments below! remember to tag me on your social networks when you make this or any other channel recipe, I love seeing your creations. Let me know when you make this recipe as well! tell me what you think! excellent choice for children! also for those people who’ve asked me to upload recipes for meals or dinners this is an excellent option for both, lunch or dinner, If you want you can replace the coriander by mint in the dressing, it’s also very delicious, feel free to add a lemon touch in it; you can eat them hot, coming out of the pan to your plate and eating them, but it’s also excellent option for you to take them to work, to the office, or to the school, because at room temperature the flavor is good as well. So yummy! The combination of the tahini, nuts and spices it’s excellent, you can feel them in your mouth, the predominant flavor is tahini and spices. Let your imagination fly and create them at you way. I am Pily! I see you in the next video, with another healthy recipe!