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Tuna and Sweet Potato Patties

Nutritious pan-fried patties made with sweet potato, pumpkin, tuna, and vegetables, coated in gluten-free flour and sesame seeds

Source: Other

lunchdinnergluten-free
6 servingseasyPrep: 20 minCook: 25 min

Ingredients

  • 250 g sweet potato, peeled, cut into large chunks
  • 250 g pumpkin (kent/japanese/kabocha)
  • 18 g gluten free plain flour
  • 40 g sesame seeds
  • 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
  • 12 g chives, finely chopped

1.Steam vegetables

Steam 250g sweet potato, peeled, cut into large chunks and 250g 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 18g gluten free plain flour and 40g sesame seeds, set aside.

4.Combine mixture

Add 425g large tin tuna or salmon, drained, 52g large egg, 125g low fodmap bread crumbs, 50g cheddar cheese (reduced fat), grated, 75g small carrot, grated and 12g 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 (@timer(4-5m) each side) until golden brown.

7.Finish baking

Place browned patties on baking tray and bake until heated through (@timer(10-15m)).