Tuna and Sweet Potato Patties

1.Steam vegetables

Steam 250 g sweet potato, peeled, cut into large chunks and 250 g pumpkin (kent/japanese/kabocha) until just tender. Transfer to a large bowl and mash roughly with a fork.

2.Prepare oven

Preheat oven to 180°C. Line a large baking tray with baking paper and set aside.

3.Mix coating

In a large bowl, combine 18 g gluten free plain flour and 40 g sesame seeds, set aside.

4.Combine mixture

Add 425 g large tin tuna or salmon, drained, 52 g large egg, 125 g low fodmap bread crumbs, 50 g cheddar cheese (reduced fat), grated, 75 g small carrot, grated and 12 g chives, finely chopped to mashed potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.

5.Shape patties

Shape mixture into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.

6.Pan fry

Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with cooking oil. Fry patties in frying pan in batches (⏲ 4-5 min each side) until golden brown.

7.Finish baking

Place browned patties on baking tray and bake until heated through (⏲ 10-15 min).