1 cup of oat bran
4 cans of tuna (flaked in water) - 170 g each
1/2 tsp of onion powder
4 tsp of dijon mustard
2 tablespoons of water
4 tablespoons of parsley (dried or fresh)
4 tablespoons of chives (dried or fresh) or onions or green onions
Salt and Pepper to taste
a few dashes of Tabasco or hot sauce
4 tablespoons of extra virgin olive oil or 2 tablespoons of mayonaise
1 tsp of coconut oil
2 tablespoons of lemon juice
OPTIONAL: You can substitute dill for parley or for chives.
2) Add all the ingredients except for olive oil and egg.
3) Taste to make sure that there is enough salt and pepper and other spices.
6) Refrigerate for an hour.
8) Bake in T-Fal Actifry for about 15 mins. Remove the middle revolving disk if using the Actifry or bake in the oven at 350 degrees for about 20 mins or pan fry them.
9) Serve with jicama fries.
Calories per cutlet: 384, Fat: 35g, Protein: 14g, Carbs: 6g, Sugar: 0g, Sodium: 210 mg, Fiber: 1g