- 250g sweet potato, peeled, diced
- 250g Jap pumpkin, peeled, diced
- 1 x 425g tin tuna/salmon, drained
- 1 egg, lightly beaten
- 1 cup gluten-free bread crumbs
- ½ cup reduced-fat grated tasty cheese
- 1 large carrot, grated
- 2 stalks spring onion, green parts only, finely chopped
- 2 tbs plain gluten-free flour
- 2 tbs sesame seeds
- Olive oil spray
Steam/boil sweet potato and pumpkin until just tender. Transfer to a large bowl and mash roughly with a fork.
Preheat oven to 180 degrees Celcius. Line large baking tray with baking paper and set aside.
On a large plate, combine gluten-free flour and sesame seeds, set aside.
Add drained tuna, egg, breadcrumbs, cheese, carrot and chives to mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.
Shape into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.
Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in frying pan in batches (4-5 minutes each side) until golden brown.
Place browned patties on baking tray and bake until heated through (approx. 10-15 minutes)
Serve patties with low FODMAP vegetables or salad
- Testing your tolerance to mannitol? Increase the amount of sweet potato used to 500g and omit Jap pumpkin for a moderate (amber) serve of mannitol.
- Mix together ⅓ cup whole egg mayonnaise, 1 tsp wholegrain mustard and 1 tsp lemon juice for a delicious sauce to serve with your patties.
- Cooked patties can be frozen for a quick and convenient lunch option that is perfect to take to work. Simply reheat patties in the microwave for 1-2 minutes until heated through and serve with a low FODMAP salad.
- Entertaining? Miniature versions of these tuna patties make great finger food and are kid friendly!
|Nutrition Information/serve:||(1 serve = 2 patties)|
|- Saturated fat||4g|