Categories
Healthy Snack Recipes

Crunchy Tuna & Spinach Patties

Oven Baked Tuna & Spinach Patties - Easy AppetizersIngredients:

  • 2 golden Delight potatoes, peeled, coarsely chopped
  • 60ml (1/4 cup) milk
  • 3 eggs
  • 180g (2 cups) dried multigrain breadcrumbs
  • Light olive oil spray
  • 185g can tuna in springwater, drained, flaked
  • 25g (1/4 cup) coarsely grated cheddar
  • 1 shallot, trimmed, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 250g frozen spinach, thawed, excess liquid removed
  • Plain flour, to dust
  • Tomato sauce, to serve

Directions:

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Cook the potato in a saucepan of salted boiling water for 12 minutes or until tender. Drain and return to the pan. Add 1 tablespoon of the milk. Use a potato masher to mash until smooth. Transfer to a large bowl and set aside for 5 minutes to cool.

Add the spinach, tuna, cheddar, shallot, lemon rind and 1 egg to the potato. Season with salt and pepper and stir to combine.

Whisk the remaining milk and eggs in a bowl. Place the flour and breadcrumbs on separate plates. Shape 2 tablespoonfuls of potato mixture into a pattie. Repeat with remaining potato mixture to make 16 patties. Dip 1 pattie in the flour to coat. Shake off excess flour. Dip in egg mixture then in breadcrumbs to coat. Place the pattie onto the prepared tray. Repeat with the remaining patties, flour, egg mixture and breadcrumbs.

Spray patties with oil. Bake for 20 minutes or until golden. Serve the patties with tomato sauce.

Categories
Easy Appetizers

Brown Rice and Salmon Patties

 

Brown Rice and Salmon Patties - Healthy Snack Recipes
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Brown Rice and Salmon Patties

Author Victoria Baker

Ingredients

  • 1/2 cup medium grain brown rice
  • 2 1/2 tablespoons olive oil
  • 3 spring onions trimmed, finely chopped
  • 2 garlic cloves crushed
  • 415 g can red salmon drained, skin and
  • bones removed flaked 2 tablespoons finely chopped fresh coriander leaves
  • 1/2 cup low-fat grated cheddar
  • 125 g green beans thinly sliced
  • 2 tablespoons wholemeal plain flour
  • 1 egg lightly beaten
  • 1 tablespoon kecap manis
  • 2 carrots cut into sticks
  • 2 celery stalks cut into sticks
  • 250 g cherry tomatoes
  • 100 g trimmed snow peas to serve Dipping sauce : yoghurt + sweet chilli sauce

Instructions

  • Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
  • Heat 2 teaspoons oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
  • Transfer onion mixture to rice. Cool completely.
  • Add salmon, coriander, cheese, beans, flour, egg and kecap manis.
  • Season with pepper. Mix well.
  • Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
  • Make Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.  
  • Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
  • Serve patties with vegetables and dipping sauce.