Spicy tuna, dill, ca­per and mint burger

Good Health (Australia) - - Be Nourished -

» SERVES 4 150g potato, peeled, roughly chopped and boiled 185g tinned chilli tuna in oil, drained 2–3 tbsp dill, finely chopped 2 tbsp mint leaves, finely chopped 2 tbsp ca­pers, drained, rinsed and finely chopped 1 fresh red chilli, finely sliced, to taste (op­tional) 2 eggs, lightly beaten 1 tsp mus­tard 15–20g pre­served le­mon rind, finely chopped (op­tional) 25g (¼ cup) al­mond meal Olive oil, for fry­ing 1 Drain the boiled potato, then trans­fer it to a large bowl. Use a potato ricer or a fork to mash well. 2 Add the drained tuna, herbs, ca­pers, chilli, eggs, mus­tard and pre­served le­mon rind, if us­ing. Sea­son with salt and pep­per, and stir well un­til ev­ery­thing is com­pletely com­bined. 3 Spread the al­mond meal evenly on a small plate, ready to coat the burg­ers. 4 Di­vide the tuna mix­ture into four, and gently shape each por­tion into a patty us­ing clean hands. Place each one on the al­mond meal, and gently coat it on all sides. 5 Heat a large non-stick fry­ing pan with a splash of olive oil over a medium–high heat, then add the pat­ties one at a time. Keep an eye on them to en­sure they don’t stick to the pan. 6 Cook for a cou­ple of min­utes on ei­ther side, and then serve with a salad, or in a gluten-free bun with any top­pings you like.

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