SPICY SWEET POTATO AND TUNA PATTIES

Diabetic Living - - Mains -

PREPARATION TIME: 15 MINS

(+ COOLING)

COOK­ING TIME: 15 MINS SERVES 2 (AS A MAIN)

400g or­ange sweet potato,

peeled, chopped

21/4 tsp olive oil

1 brown onion, finely chopped 2 tsp Val­com Authen­tic Thai

Red Curry Paste

185g can tuna in spring­wa­ter,

drained, flaked

125g can corn ker­nels, rinsed

and drained

25g (1/3 cup) fresh bread­crumbs, made from whole­meal grain bread

60g egg, lightly whisked Salad

1 small lebanese cu­cum­ber,

peeled into rib­bons

1/2 cup co­rian­der leaves 1 cup bean sprouts

1/2 small red cap­sicum, cut

into short thin strips 1 Tbsp fresh lemon juice 2 tsp sweet chilli sauce

1 Steam the sweet potato in a steamer bas­ket set over a saucepan of sim­mer­ing wa­ter for 5-6 min­utes or un­til very ten­der. Trans­fer to a medium bowl and mash un­til smooth.

2 Mean­while, heat 1/4 tsp of the oil in a small non-stick fry­ing pan over medium. Add the onion and cook, stir­ring oc­ca­sion­ally, for

4-5 min­utes or un­til soft­ened. Add curry paste and cook, stir­ring, for 1 minute. Set aside in the pan for 5 min­utes to cool slightly.

3 Stir onion mix­ture, tuna, corn, bread­crumbs and egg into the sweet potato un­til well com­bined. Di­vide mix­ture into 6 patties.

Heat half the re­main­ing oil in a large non-stick fry­ing pan over medium. Cook half the patties for 2-3 min­utes each side or un­til golden brown and heated through. Trans­fer to a plate and cover loosely with foil. Re­peat with re­main­ing oil and patties.

4 To make the salad, com­bine the cu­cum­ber, co­rian­der, bean sprouts and cap­sicum in a bowl. Whisk the lemon juice and sweet chilli sauce in a small jug and toss into the salad to com­bine. Serve tuna patties with the salad.

COOK’S TIP

You can re­place the canned tuna with the same amount of canned salmon, if you like.

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