Tuna and Quinoa Cakes

Directions1In a blender, combine raw cashews and water. Blend on low speed, gradually increasing to medium until a smooth paste forms. Set aside.2Place all remaining ingredients, except avocado oil and avocado, in a medium mixing bowl with the cashew mixture on top. Mix thoroughly with your hands. 3Shape the mixture into 8 small patties, ensuring they are compact to hold their shape.4In a large skillet, heat avocado oil over medium heat. Place the patties in the skillet and cook for 3-5 minutes on each side or until golden brown and cooked through.5Serve 2 patties on a plate and top with avocado slices.6Store any remaining tuna patties in an airtight container in the refrigerator for up to 4 days.blockquote::before { content: none ! important; }