Healthier Tuna & Pea Patties
For an easy midweek dinner, give these Tuna and Pea Patties a go. Serve them with a rice salad and a creamy yoghurt ranch dressing.
Ingredients
- Yoghurt ranch dressing:
- 3/4 cup Greek-style yoghurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 punnet chives, finely chopped
- 1/2 bunch dill, finely chopped
- 1/2 lemon, juiced
- 2 cups frozen peas, thawed (see Tip)
- 3/4 cup panko breadcrumbs
- 3 free range eggs, lightly beaten
- 1/4 cup plain flour
- 2 cloves garlic, crushed
- 185g tuna in oil, oil drained and reserved
- 250g microwave brown rice & quinoa
- 180 baby leaves & beetroot
- 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced
- 1/2 bunch radish, thinly sliced
Method
- Using a fork, coarsely mash peas in a medium bowl. Add breadcrumbs, egg, flour, garlic and tuna, then stir to combine. Season with pepper.
- Heat half the tuna oil in a large non-stick frying pan over medium-high heat. Place 1/4 cup pea mixture in pan. Using a spatula, flatten slightly. Repeat to form 6 patties. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pea mixture to make a total of 12 patties.
- Meanwhile, heat rice according to packet instructions. Transfer to a large bowl. Add salad leaves, cucumber and radish, then toss to combine. Season with pepper. To make the yoghurt ranch dressing, place yoghurt, garlic powder, onion powder, chives, dill and juice in a bowl. Season with pepper. Stir until combined. Serve fritters with salad and dressing.
