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Tuna Patties

By Theresa Santandrea-Cull

Tuna Patties

 

Sometimes simple really is best — says co-author of Complete Gluten-Free Diet and Nutrition Guide, Theresa Santandrea-Cull, and this recipe is proof!

 

2          cans (6 oz/170 g) water-packed                2
            flaked tuna, drained

2          eggs, beaten            2

1⁄4 cup potato starch           60 mL

1⁄2 cup frozen peas, cooked, drained and mashed  125 mL
1⁄2 cup  finely chopped celery                                125 mL

1⁄4 cup  finely chopped red onion                             60 mL

1⁄4 cup  chopped roasted red bell peppers                60 mL

1 tbsp    grapeseed oil (approx.)                                15 mL


1.            In a large bowl, combine tuna, eggs, potato starch, peas, celery, red onion and roasted peppers. Using your hands, form mixture into eight 1⁄2-inch (1 cm) thick patties and place on a plate.

2.            In a large skillet, heat oil over medium-high heat. Working in batches to avoid crowding, use a pancake flipper to carefully place patties in pan. Cook patties for 3 to 4 minutes per side or until browned and hot in the center, adding oil and adjusting heat as necessary between batches.

 

Makes 4 servings