Healthier Tuna & Pea Patties

16 Ingredients

Number of servings

2 cups frozen peas, thawed (see Tip)
ingredient tip
TipTo thaw peas quickly for this recipe, place them in a bowl and cover with boiling water. Stand until thawed, then drain and use.
3/4 cup panko breadcrumbs
3 Woolworths free range eggs, lightly beaten
1/4 cup plain flour
2 cloves garlic, crushed
185grams tuna in oil, oil drained and reserved
250grams microwave brown rice & quinoa
180 Woolworths baby leaves & beetroot
1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced
1/2 bunch radish, thinly sliced

yoghurt ranch dressing

3/4 cup Woolworths Greek-style yoghurt
1/2teaspoons garlic powder
1/2teaspoons onion powder
1/2 punnet chives, finely chopped
1/2 bunch dill, finely chopped
1/2 lemon, juiced

Description

For an easy midweek dinner, give these nutritionally approved tuna and pea patties a go. Serve them with a rice salad and a creamy yoghurt ranch dressing.

Method

Step 1 of 3

Using a fork, coarsely mash peas in a medium bowl. Add breadcrumbs, egg, flour, garlic and tuna, then stir to combine. Season with pepper.

Step 2 of 3

Heat half the tuna oil in a large non-stick frying pan over medium-high heat. Place 1/4 cup pea mixture in pan. Using a spatula, flatten slightly. Repeat to form 6 patties. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pea mixture to make a total of 12 patties.

Step 3 of 3

Meanwhile, heat rice according to packet instructions. Transfer to a large bowl. Add salad leaves, cucumber and radish, then toss to combine. Season with pepper. To make the yoghurt ranch dressing, place yoghurt, garlic powder, onion powder, chives, dill and juice in a bowl. Season with pepper. Stir until combined. Serve fritters with salad and dressing.