Tuna, Quinoa and Vegetable Patties
This week’s Fresh and Fast Friday Recipe is a spin on a solid favorite.
I will put it out there and say that I have made tuna patties many times and they have tasted ok. These are the best version I have made.
The texture was crispy on the outside and soft (but not mushy) on the inside. They have a were very tasty and happily finished off for dinner, with only a few to squabble over for lunch the next day.
- ¼ cup of raw quinoa rinsed then cooked in boiling water for approximately 10 minutes - until you see the little tails appear)
- 2 medium potatoes cooked and put through a mouli (or mashed with no liquid added)
- 1 tin of drained tuna in springwater - 425 grams
- ½ carrot grated
- 1 corn cob - cooked and kernals removed
- 1 and ½ teaspoon of Spanish Olive Salt or ½ teaspoon of regular salt
- 2 eggs whisked
- ½ teaspoon sesame oil
- ¼ cup rye flour
- 2 tablespoon of oil of choice
- To a bowl add all of the ingredients (except the oil) and stir to combined
- Heat a pan to hot with the cooking oil added
- Scoop tablespoons of the mixture into the pan 4 at a time - do not overcrowd them
- Cook each pattie until it is golden on each side
- Drain on absorbent towel and keep warm in the oven while until all are cooked
- Serve with a squeeze of lemon juice and fresh coriander leaves plus vegetables or a salad
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