Quinoa Tuna Patties
It’s school holidays at the moment, so my daughter and I have been making the most of her last week by working out together every morning. She runs, I walk fast and we meet at the car (I can guarantee you she’s always there first). Another thing we like to do is meet my husband Nick for lunch in the city on his lunchbreak. He always scouts out some new place for us to try and it’s always somewhere we love. A couple of times we’ve had lunch in a cafe in Myer Melbourne, one of our two big department stores. As part of their recent renovation there’s a lovely cafe on the ground floor towards Little Bourke Street and I always order the quinoa patties.
On both occasions we’ve been there, I was looking for a healthier lunch and spied these patties in the glass case. They have a touch of curry in them which adds a nice flavour along with peas.
On returning home I’ve tried to recreate them and have now made them a few times. They’re tasty between two slices of bread with tomato relish and lettuce for lunch or on their own with tomato relish on the side…can you tell we’re slightly obsessed with tomato relish in this house, a jar lasts no time.
If you give them a try I hope you’ll enjoy them as much as I do.
Coating the potato, tuna mixture in fresh breadcrumbs.
The cooked patties ready to be devoured!
4 potatoes, peeled and cut into quarters
1/2 cup quinoa
1 200g can tuna (I used tuna in springwater), drained and mashed with a fork.
1/4 cup frozen baby peas (or less depending on your taste)
2 spring onions
1/2 tsp lemon zest (grated on a microplane grater if possible)
salt & pepper
fresh or packet breadcrumbs
Cook the potatoes in a pot of boiling salted water until soft, drain, cool and roughly mash with a fork. You want to have some potato chunks in there.
Place the quinoa in a pot with 1 1/2 cups of water and bring to the boil. Place a lid on the pot and simmer for 15 minutes. Drain and cool.
Cook peas according to the packet directions (I microwaved mine for speed)
Place the potatoes, quinoa, tuna, peas, egg, spring onions, lemon zest, salt and pepper and mix to combine.
Shape a couple of tablespoons of the mixture into patties, depending on how big you want to make them and crumb with fresh breadcrumbs (I whiz up a couple of slices of multigrain bread in the food processor with some salt and pepper). You can also use japanese panko breadcrumbs or normal breadcrumbs if the first two options aren’t achievable.
Heat a frypan on medium heat with some olive oil and cook the patties for a couple of minutes until golden then turn over with a spatula and flatten to your desired thickness. Cook until golden on both sides.
Serve with tomato chutney if desired.