These tuna courgette cakes make a superbly easy mid week lunch or dinner for kids and adults alike. I dished mine up with some celeriac fries and steamed mange toute for an equally superb nutritious meal. Keep them low FODMAP by only using the tops of the spring onions or throw in the whole onion if they are well tolerated.
They can be eaten warm or cold, so make plenty and enjoy them for lunches, breakfasts and snacks through your week.
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| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Servings |
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Ingredients
- 1 tin tuna drained
- 1-2 sweet potatoes peeled, steamed and chopped
- 1 courgette grated and squeezed in a tea towel to remove the excess water
- 1 carrot grated
- 1/2 cup spring onion tops (can use the whole of the onion if not following low FODMAP diet)
- 3 tbsp rice flour
- 1 egg
- sea salt and black pepper
- 1-2 tbsp coconut oil for frying
Ingredients
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Instructions
- Simply combine all of the ingredients in a large bowl and mix well.
- Heat a large frying pan with the oil.
- Form the mixture into large balls and then flatten in the pan to form 'patties'.
- Cook for 2-3 minutes on each side, taking care when flipping them over. (You may need to do this in batches, so keep finished cakes in a slightly warmed oven.)
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