Dinner, Lunch

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
10

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Ingredients

425 g tuna in spring water
1 tbsp lemon juice
½ red (Spanish) onion finely grated
¾ cup almond flour
1 egg
2 tsp fresh dill or 1 tsp dried dill
3 tbsp fresh flat-leaf parsley finely chopped
2 tbsp fresh chives finely chopped
1 tsp lemon zest
1 tbsp extra virgin olive oil
ground black pepper

Method

Drain tuna well and place into a large bowl. Add lemon juice and use a fork to breakup tuna and combine with lemon juice.
Add all other ingredients. Mix well and form into 8 small patties. Refrigerate for 30 minutes so patties become firm and don’t break apart when cooking.
Brush a non-stick pan with olive oil and turn to medium-low heat. Add patties and cook for approximately 4 minutes; then turn over carefully and cook for a further 4 minutes until golden brown.
Serve patties 2 patties per person with a salad e.g., rocket, pear and parmesan salad, a heaped tablespoon of Tzatziki and lemon wedge.

Notes

Nutrition Information: Served with rocket, pear, parmesan and walnut salad

Kilojoules: 1699 Calories: 404 Protein: 34.5g Fat: 18.5g Saturated fat: 4.2g Carbohydrates: 21.1g Sugar: 15.2g Fibre: 6.9g Sodium: 517mg Potassium: 966mg

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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