A very versatile and tasty recipe, which can be easily modified and is great for lunches or a main meal.
Ingredients
- 1 shallot finely chopped
- ½ red pepper finely chopped
- 4 tablespoons olive oil
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Pinch chilli flakes (optional)
- 200 g green vegetables (brocolli, spinach, asparagus, beans all work well) chopped
- 1 courgette grated
- 185 g tinned tuna or salmon drained
- 3 eggs
- ½ cup self raising gluten free flour
Instructions
Method
- In a large frying pan gently fry the shallot and red pepper in 2 tablespoons of the olive oil until tender
- Add the black pepper, cumin, turmeric and chilli flakes (if using) and stir well
- Then add the crunchier vegetables (brocolli and asparagus) to the pan and cook for several minutes until tender, followed by the remaining vegetables (spinach and beans)
- Check and stir the vegetables regularly and remove from the heat once they are all tender
- Allow the vegetables to cool and then whizz them in a blender briefly (they do not need to be puréed consistency)
- In a large bowl add the vegetable mixture to all the remaining ingredients and mix thoroughly
- Heat the remaining olive oil in the pan until it is quite hot. Using gloves or a spoon, shape the mix into patties and lower gently into the pan cooking on both sides for approximately 6 minutes each side, until golden brown.
Top Tips
- You can use any leftover vegetables in this recipe and/or cooked fish instead of tinned
- Vegetables do not need to be blended if you prefer some crunch but would need to be more finely chopped
- These patties freeze very well
