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Ingredients
3 (5-oz) cans tuna, drained and flaked
1/4-1/2 cup flax-meal
1 teaspoon dried dill
2 tablespoons fresh lemon juice
zest of a lemon
1/2 teaspoon salt
freshly cracked black pepper to taste
8 scallions, thinly sliced
1-2 garlic cloves, grated
2 tablespoons olive oil
2-3 tablespoons of mayonnaise
1 tablespoon mustard
2 eggs
1 teaspoon celery seeds

Instructions
Add the scallions and oil to a skillet cooking over medium heat. Cook until soft and golden. About 3-5 minutes. Add the garlic and warm through until fragrant. Remove from the heat.

Add all of the ingredients to a large mixing bowl and mix together.

Form the patties (about a quarter cup of the mixture) and place onto a baking tray lined with parchment.

At this point the patties can be frozen. Once they are firm, transfer the to freezer safe bags and they will keep fresh frozen up to 3 months.

Heat a cast-iron skillet over medium heat and add about a quarter cup of olive oil. Once the oi is hot, add the patties to the skillet and fry for 3-4 minutes per side. Transfer them to a tray lined with paper towels to absorb the oil and serve.

Serve them over rice, salad, cauliflower rice, or in a pita. Kali Orexi!

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