One of the things I love the most about creating recipes, is taking core ingredients for one meal, and turning it into 3 or 4. My aim is to always make a main meal which can become a lunch option too. These Tuna and Vegetable Patties use the core ingredients I use to make pancakes – flour and milk. To which I then added tuna and vegetables to make an evening meal. The leftovers are popped in the fridge to become a great finger food option for the lunchbox.
I also share a 2 other ways you could use this recipe to make different meals from the same ingredients, so be sure to check these out at the bottom of the recipe. That’s 4 different dishes from 1 set of ingredients – you have to love that!
This makes about 8 good sized patties
- 1 cup plain flour – I used Orgran MultiGrain Gluten Free
- 1/2 cup milk of your choice
- 1/4 tspn herbamare
- 95g tinned tuna in springwater (drained)
- 1 cup grated vegetables (squeeze juice out) – I used carrot, zucchini, broccoli and cauliflower but use whatever you’ve got
- 1/2 small brown onion grated
- 1 clove garlic grated
- 1/2 lemon juiced
- Good grind of black pepper to taste
- Sesame seeds and sea salt to coat
- Coconut oil for shallow frying
- Mix flour, milk, and herbamare in a bowl with a fork
- Break up drained tuna and mix through the batter
- Add grated and squeezed vegetables, onion, garlic, lemon juice and pepper. Mix well with fork
- Pour sesame seeds onto a plate, and grind some sea salt onto them. Mix around
- Take a small handful of the tuna and vegetable batter, and form into a pattie shape. The batter is a bit squishy but don’t worry – they firm up a bit in step 8
- Put pattie onto plate of sesame seeds and coat both sides
- Place onto a plate, and repeat with next handful.
- Place patties in fridge for 15 minutes
- Heat over low to medium heat, a small amount of coconut oil in a pan (enough to cover the base of the pan)
- Add patties to the pan, and cook about 3 minutes per side – they should be yummy and golden. Enjoy!
I served ours as a Fun Family Friday night meal with a garden salad, a big dollop of smashed avocado on the top, some salsa and sour cream on the side along with a few plain corn chips for a bit of fun. For Israel and I, rather than sour cream, I made a lemon mayonaise and stirred through some smoked paprika. We also had lemon wedges to juice over the top too.
These are best eaten straight after cooking, or refrigerated and eaten cold the next day.
2 Other Ways
- A big Tunaburger – grab a good quality bread roll, add some butter lettuce or baby spinach, add the pattie, a couple of slices of tomato, and a big amount of smashed avocado.
- Tuna Fingers – you could turn this mixture into fish finger shapes