Tuna and vegetable patties

Apr 10, 2021 | Recipes, Seafood

A very versatile and tasty recipe, which can be easily modified and is great for lunches or a main meal.

Tuna and vegetable patties
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4


  • 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



  • 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

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