Crumbed Tuna and Vegetable Patties2014-04-11
- Yield : 10
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Crumbed Tuna and Vegetable Patties
I just love these little tuna and vegetable patties. They are a fast and versatile little meal packed full of nutritional goodness – and a great finger food for toddlers. So tasty, you can make them with or without the tuna, melt cheese on top, eat them hot or cold and they are great in lunch boxes as a sandwich alternative. You can make these gluten free if you use gluten free bread crumbs.
Harry devours these, so I always have a batch in the freezer.
Nutrition Note: Canned tuna and salmon are great pantry staples and are low in mercury, and perfect for making a meal in minutes for your little ones.
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- 2 tbsp rice bran oil
- 1/2 brown onion, finely chopped
- 1 cup diced and peeled sweet potato
- 1 cup diced and peeled potato
- 1 carrot, grated
- 1/3 cup frozen peas
- 1/3 cup fresh corn kernels
- 1 small tin tuna, drained (or salmon) (95g)
- 1 egg
- 1 cup multigrain bread crumbs – try making your own from good quality bread
- 3 tbsp quinoa flakes (optional)
- 2 eggs, lightly beaten
- 1 handful of chopped herbs such as, parsley, chives, and dill
Steam or boil sweet potato, potato, peas and corn until soft. Use a fork to roughly mash the mixture together. Set aside.
In a small fry pan heat 1 teaspoon rice bran oil. Add onion and carrot, and lightly fry until soft. Set aside. -
In a large bowl, combine the tuna, onion, vegetable mash and egg. Stir to combine. If your mixture is too runny you can add some breadcrumbs to thicken. -
Take large tablespoons full of mixture and mold into small patties (refrigerate for an hour if you have time). -
Dip each patty into the egg, and then coat in breadcrumbs. Continue with remaining mixture. -
Heat remaining oil in a large frying pan over medium heat. Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel. -
To freeze, wrap each patty individually (before frying). -
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