Tuna Cakes

INGREDIENTS:
6.5 oz. foil-pouch tuna, oil-pack, drained, or salmon or fresh crab (half a 12 oz. can or 5 oz. can will work OK, if that’s all you have on hand)
2 beaten eggs
¼ tsp. Seafood Spice Blend (There are many great recipes to make this online!)
3 T. mayo
½ c. celery, finely chopped
1/3 c. green onion, chopped
2 oz. yellow onion, chopped
¼ c. red bell pepper (best as it is sweeter, but any color is fine)
Revolution Roll (Oopsie) (or other low-carb biscuit or bread you have on hand)
Dash black pepper
2 T. olive oil (to saute veggies)
1 T. olive oil (to fry croquettes)
DIRECTIONS:  Heat the 2T. olive oil in non-stick skillet and saute veggies until tender.  Scrape into mixing bowl.  Add all other ingredients to bowl (except remaining tablespoon of oil).  Stir well to blend smoothly.  Form into 6 small patties and brown in the 1 T. oil in the skillet over medium-high heat.  Try not to disturb or flip them until the first side is fully browned or they will likely tear up on you.  Serve at once with your favorite cream sauce or tartar sauce, low-carb ketchup.  I like to serve these with a light cream sauce or homemade mayo into which I’ve stirred a bit of the Seafood Spice Blend or my Shawarma seasoning.
NUTRITIONAL INFO:   Makes 6 tuna cakes, each containing:
201 calories
16.3 g  fat
2.13 g carbs, .5 g fiber, 1.63 g NET CARBS
12.9 g  protein
127 mg sodium