Tuna Patties
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 152.2
- Total Fat: 6.0 g
- Cholesterol: 65.9 mg
- Sodium: 159.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.0 g
- Protein: 6.1 g
View full nutritional breakdown of Tuna Patties calories by ingredient
Introduction
Delicious appetizers, dinner or lunch! Serve with the yogurt-mayo-lemon dip.Courtesy of: http://www.cbc.ca/bestrecipes/2010/11/medi
terranean-tuna-patties.html
Then I made my own alterations to suit my needs, enjoy! Delicious appetizers, dinner or lunch! Serve with the yogurt-mayo-lemon dip.
Courtesy of: http://www.cbc.ca/bestrecipes/2010/11/medi
terranean-tuna-patties.html
Then I made my own alterations to suit my needs, enjoy!
Number of Servings: 6
Ingredients
-
Patties:
2 cans Tuna packed in water
3 T Light Mayonnaise
1 T Parsley
2 Eggs
3/4 cup Black Quinoa cooked (any will do)
1/4 Yellow Bell Pepper, diced
2 t Badjak (cayenne spiced paste)
Dip:
1/3 cup light plain yogurt
3 T light mayonnaise
20ml Lemon Juice (1 and 1/3 tbsp)
Directions
This makes 6-9 servings, depending on patty size.
Cook quinoa while preparing other ingredients, follow directions on the back of the box. Very little is required and it expands when cooked so best just plan to have extra for a salad etc.
Drain 2 cans tuna packed in water well, and lay on paper towels to remove excess moisture. Flake in small pieces with a fork.
Mix all ingredients together except quinoa.
When quinoa is fully cooked, pour 3/4 cup quinoa on a few layers of paper towel and dab on top with more paper towel to remove and left over water. Add quinoa to the other ingredients.
Heat a frying pan on medium heat, spray well with Pam cooking spray. Form patties out of the mixture, no more than 2cm thick to be sure the egg will be thoroughly cooked. Should make 6-9 medium sized patties, can be made smaller. Fry in the pan until deep brown on either side, while frying pat them firmly with the flipper to be sure the patties are firm and don't fall apart. Serve hot.
Lemon Dip:
Mix 1/3 cup light yogurt with 3 T mayonnaise and add 20ml lemon juice, stir. Serve cool.
This recipe is courtesy of: CBC's :Best Recipes Ever
http://www.cbc.ca/bestrecipes/2010/11/mediterranean-tuna-patties.html
I just made my own adjustments and found this to be delicious! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user YOGALOVESBACK.
Cook quinoa while preparing other ingredients, follow directions on the back of the box. Very little is required and it expands when cooked so best just plan to have extra for a salad etc.
Drain 2 cans tuna packed in water well, and lay on paper towels to remove excess moisture. Flake in small pieces with a fork.
Mix all ingredients together except quinoa.
When quinoa is fully cooked, pour 3/4 cup quinoa on a few layers of paper towel and dab on top with more paper towel to remove and left over water. Add quinoa to the other ingredients.
Heat a frying pan on medium heat, spray well with Pam cooking spray. Form patties out of the mixture, no more than 2cm thick to be sure the egg will be thoroughly cooked. Should make 6-9 medium sized patties, can be made smaller. Fry in the pan until deep brown on either side, while frying pat them firmly with the flipper to be sure the patties are firm and don't fall apart. Serve hot.
Lemon Dip:
Mix 1/3 cup light yogurt with 3 T mayonnaise and add 20ml lemon juice, stir. Serve cool.
This recipe is courtesy of: CBC's :Best Recipes Ever
http://www.cbc.ca/bestrecipes/2010/11/mediterranean-tuna-patties.html
I just made my own adjustments and found this to be delicious! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user YOGALOVESBACK.