• Tracy Davies

Sweet Potato, Pumpkin & Tuna Patties



These sweet potato, pumpkin & tuna patties are a great midweek family lunch or dinner option - packed full of healthy and nutritious ingredients! They are so quick and easy to make, even the kids can get involved! Using canned tuna is a great way to obtain key nutrients, with it being a great source of omega-3 fatty acids, protein, calcium, potassium, zinc, and vitamin B12. Like other canned foods, it can be high in sodium, so make sure to compare food labels and choose a low-sodium option or one with no salt added.



Ingredients

  • 300g pumpkin, peeled & diced

  • 300g sweet potato, peeled & diced

  • 1 x 425g tin tuna (in springwater), drained

  • 1 egg, lightly beaten

  • 1 1/2 cups gluten-free bread crumbs

  • 1/2 cup light shredded tasty cheese

  • 1/2 cup spinach, chopped

  • 1 medium carrot, grated

  • 2 spring onions, finely chopped

  • 1/4 cup plain gluten-free flour

  • 1Tablespoon olive oil



Directions

  1. Preheat oven to 200C or 180C fan forced. Line a baking tray and set aside.

  2. Place the pumpkin and sweet potato in a large steamer and steam for around 15 minutes, or until soft. Remove from heat, transfer to a large mixing bowl, allow to cool slightly and mash.

  3. Add the tuna, egg, breadcrumbs, cheese, spinach, carrot and onions to the mash mixture and stir to combine.

  4. Using your hands, scoop the mixture to make equal sized patties (as big or small as you like).

  5. Place the flour in a shallow dish and lightly coat each patty on both sides.

  6. Heat the olive oil in a large frying pan over a medium heat, and cook the patties in batches until golden brown (approx 5 minutes each side).

  7. Place cooked patties on the baking tray and place in the oven, baking for 15 minutes.

  8. Serve immediately with a garden salad and some sliced avocado. Enjoy!



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