Mix two 6 oz cans of salmon or tuna, 2 eggs, 1/2 cup bread crumbs, 1/3 cup skim milk, 1 shredded zucchini (squeezed dried), 1/2 teaspoon curry (more if you like curry), 1 tablespoon yellow mustard (we love Trader Joe’s mustard), fresh basil, green onions, a pinch of red pepper flakes, salt, and pepper.
Use a cupcake pan. Spray cupcake liners with cooking spray (I like PAM olive oil).
Sprinkle the top of the cakes with shredded cheese, breadcrumbs, then drizzle with a little olive oil.
Bake at 325 degrees for 25 minutes.
Sauce (So Good)
Mix 1/2 plain Greek yogurt, 1 teaspoon wasabi, juice of one lime and a 1/4 teaspoon of salt. You can add an avocado too. Pour over cakes.
Original recipe from Runner’s World, but Ashley added a lot of ingredients.