Kumera and Tuna Patties

May 30, 2023May 30, 20230 17
Tasty and healthy Kumera and Tuna Patties perfect for lunch or dinner
in Seafood

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

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Ingredients

600 g kumara , peeled roughly chopped and steamed
1 large onion , peeled and finely diced
1/2 cup parsley ( cilantro ) or 1/2 cup coriander , chopped finely ( cilantro )
2 garlic cloves , crushed
2 eggs
1 teaspoon salt
1 teaspoon pepper , freshly ground
1 teaspoon curry powder or 1 teaspoon curry paste
1 chili , finely diced ( optional )
425 g tuna , well drained
1/2 cup dried breadcrumbs ( packaged ) or 1/2 cup dried gluten-free breadcrumbs

Nutrision Information

Servings Per Recipe
4
Calories
258
Sugar
5.5g
Fat
5.9g
Kumera and Tuna Patties are a great healthy alternative to traditional meat patties. They are versatile and can be enjoyed as a snack or as a main course. The combination of kumara, tuna, and spices gives them a unique flavor and texture that will satisfy your taste buds. These Patties are perfect for meal prep and can be refrigerated or frozen for later.

Instructions

1.Preheat oven to 180°C.
2.In a large mixing bowl, add the steamed kumara, onion, parsley/coriander, garlic, eggs, salt, pepper, curry powder/paste, and chili (if using). Mix well.
3.Add the tuna and dried breadcrumbs to the mixture. Mix until well combined.
4.Use your hands to form the mixture into small flat patties. Place on a baking tray lined with baking paper.
5.Bake for 15-20 minutes or until golden brown and cooked through.

PROS

These Kumera and Tuna Patties are packed with protein, fiber, and flavor.

They are gluten-free and can be made with pantry staples.

They are a great way to increase your daily vegetable and seafood intake.

CONS

The chili may be too spicy for some.

They may not hold together well if the mixture is too wet or not compacted enough.

HEALTH & BENEFITS

Kumara is a great source of complex carbohydrates, vitamin C, potassium, and beta-carotene.
Tuna is high in heart-healthy omega-3 fatty acids and protein.
Parsley/coriander and garlic have been linked to improving digestion and reducing inflammation.

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