Serves: 4-6
Prep: 25 minutes Cook: 30 minutesThis classic dish is full of flavour and nutrition and will please the whole family! Make ahead of time and keep in the fridge or freeze them after cooking for a quick dinner when you've run out of time. See hints below for more how best to reheat.
| ingredients |
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Sweet potato, peeled and diced |
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Japanese (Kabocha) pumpkin |
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tin of tuna/salmon, drained |
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1 1 egg, lightly beaten |
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1 cup 1 cup low FODMAP or gluten free breadcrumbs |
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½ cup ½ cup grated tasty cheese (we used reduced fat) |
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1 1 medium carrot, grated |
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2 stalks spring onion, green parts only, finely chopped |
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2 2½ Tbsp plain gluten free flour |
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2 Tbsp 2½ Tbsp sesame seeds |
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Olive oil spray |
Steam/boil sweet potato and pumpkin until just tender. Transfer to a large bowl and mash roughly with a fork.
Preheat oven to 180°C/356°F. Line large baking tray with baking paper and set aside.
On a large plate, combine gluten-free flour and sesame seeds, set aside.
Add drained tuna, egg, breadcrumbs, cheese, carrot and chives to mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.
Shape into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.
Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in frying pan in batches (4-5 minutes each side) until golden brown.
Place browned patties on baking tray and bake until heated through (approx. 10-15 minutes)
Serve patties with low FODMAP vegetables or salad
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1574 Kj / 376 cal |
| Protein | 20.00g |
| Carbohydrates | 34.00g |
| Sugar | 9.00g |
| Total Fat | 16.00g |
| Saturated Fat | 4.00g |
| Fibre | 5.00g |
