Thursday, 10 July 2014

Asian Tuna & Sweet Potato Patties

This is a super recipe that's perfect for lunch or dinner and full of goodness.

The duck eggs on the side are optional, but make a delicious accompaniment.

(Makes 2)

Half a 180g tin shredded tuna, drained
600g sweet potatoes
4 tbsp gram (chickpea) flour                                        
1/2 tbsp GF Tamari sauce, plus extra for serving                     
1 tbsp fresh chopped coriander, plus extra for serving
 2 GF white rolls, halved & lightly toasted
1 lime, cut into wedges
Red cabbage, to serve
2 duck eggs, optional
Sunflower oil, for frying

Stab the potatoes with a knife and cook in the microwave for approximately 10 minutes until soft.

Allow to cool and then scrape the flesh out of the skins into a bowl. Mash with a wooden spoon, mix in the tuna, Tamari, coriander and gram flour. Shape into two patties. They will be a bit moist.

Heat a pan of water on the hob, bring to the boil. Lower the eggs in with a slotted spoon and boil for 7 minutes. Remove with a slotted spoon and plunge into cold water. Peel once cool enough to handle.

Heat a tablespoon of oil in a large frying pan then add the patties and cook for about 4 minutes on either side, until cooked through and firmed up a little.

Serve in the buns drizzled with a little extra Tamari, some red cabbage slices and coriander leaves and the duck eggs on the side.

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