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Healthier chilli tuna patties recipe
Healthier chilli tuna patties recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Protein-packed veggie fritters bursting with flavor and nutrients, perfect for a low-cal and gluten-free meal.
Ingredients:
  • 1 large red capsicum, halved, deseeded
  • 27.30 gm extra virgin olive oil
  • 1 large carrot, peeled, coarsely grated
  • 150g green beans, thinly sliced
  • 2 eggs
  • 40g (1/4 cup) wholemeal spelt flour (or gluten-free plain flour)
  • 185g can tuna in chilli olive oil, drained, flaked
  • 175g (1 cup) cooked quinoa (see notes)
  • 82.50 ml chopped fresh continental parsley leaves, plus 2 tbsp, extra
  • 90g (1/3 cup) natural yoghurt
  • 21.00 gm fresh lemon juice
  • 350g packet cranberry and kale slaw kit
  • Lemon wedges, to serve
Instructions:
  • Start by finely chopping half of the capsicum and thinly slicing the remaining half. In a large non-stick frying pan, heat 1 tsp of oil over medium heat. Cook the chopped capsicum, carrot, and beans by stirring for 1 minute. Proceed by adding cumin to the pan and continue cooking and stirring for an additional 2 minutes or until the vegetables are just tender. Finally, set the mixture aside to cool.
  • In a large bowl, thoroughly combine eggs and flour. Mix in tuna, quinoa, parsley, and cooled vegetables. Season to taste and blend until combined. Form the mixture into 12 patties.
  • In a large non-stick frying pan over medium-high heat, heat up the remaining oil. Cook the patties in batches if needed for 2-3 minutes on each side until they turn golden brown.
  • In a small bowl, mix yoghurt, lemon juice, extra parsley. In a large bowl, toss together slaw kit (set aside dressing for later use), reserved sliced capsicum, and a portion of the yoghurt dressing.
  • Plate the patties alongside coleslaw, drizzle with yogurt dressing, and garnish with fresh lemon wedges.

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