I just love these little tuna and vegetable patties. They are a fast and versatile little meal packed full of nutritional goodness. 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, perfect for making a meal in minutes for your little ones.

Ingredients

• 2 tbs olive oil
• 1/2 brown onion, finely chopped
• 1 cup diced/peeled sweet potato
• 1 cup diced/peeled potato
• 1 carrot, grated
• 1/3 cup frozen peas
• 1/3 cup fresh corn kernels
• 1 small tin tuna, drained (or salmon)
• 1 egg
• (For crust) 1 cup multigrain bread crumbs - try making your own from good quality bread
• (For crust) 3 tbsp quinoa flakes (optional nutrients)
• (For crust) 2 eggs, lightly beaten
• (For crust) 1 handful of chopped herbs (parsley, chives, coriander)

Method

Step 1

Steam or boil sweet potato, potato, peas and corn until soft. Use a fork to roughly mash the mixture together. Set aside. -

Step 2

In a small fry pan heat 1 tsp olive oil. Add onion and carrot, lightly fry until soft. Set aside. -

Step 3

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 bread crumbs to thicken. -

Step 4

Take large tablespoons full of mixture and mould into small patties (refrigerate for an hour if time). Dip each patty into the egg, then coat in breadcrumbs. Continue with remaining mixture. -

Step 5

Heat remaining oil in a large frypan over medium. Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel. -

Step 6

Note: If you want to freeze, these are best frozen individually (before frying). -