These tuna patties are quick and easy to whip up and are loved by my whole family. If there are leftovers (which is rare), my 5 year old loves them in her lunchbox and I have taken them to work for lunch too.
I like to serve them with homemade mayonnaise, cauliflower mash and either raw or cooked veggies. They would be great with a big salad too.
2 x 425 g tins tuna – well drained
2 cups baby spinach finely chopped (90 g)
2 heaped tsp wholegrain mustard (22 g)
1 tbsp coconut flour (11 g)
1 tbsp vital veggie powder (6 g) – optional. I like it because it adds extra nutrition.
1 tsp onion powder (4 g)
½ tsp garlic powder (2 g)
½ tsp turmeric powder (2 g)
½ tsp paprika (2 g)
Salt and pepper
Lightly whisk eggs with a fork then add all other ingredients and mix until well combined.
Shape into patties and squeeze out excess moisture with your hands
I like to make them earlier and leave them in the fridge for at least an hour to firm up. If you need to cook them straight away they will still work but may not stay together as well.
Shallow fry in batches in plenty of coconut oil or your oil of choice. Cook for a few minutes each side until golden brown, flattening them slightly with an egg flip.
Transfer to a plate lined with paper towel and serve nice and hot. I pop the plate in the oven and transfer the cooked ones as I go.
These also taste great cold as leftovers and are a perfect addition to lunchboxes.
As always, I am happy for my recipes to be shared but please do so as a link back to my page rather than copying the recipe.
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