Tuna and sweet potato patties with tomato broccolini salad

SERVES 4 PREP AND COOK TIME 35 MINUTES

150g wholegrain sourdough bread, chopped

½ cup (50g) walnuts

½ cup flat-leaf parsley leaves

1.2kg orange sweet potatoes, peeled, cut into 2cm pieces

425g canned tuna in springwater, drained

2 teaspoons finely grated lemon rind 1 teaspoon ground turmeric

4 green onions, chopped finely 2 tablespoons psyllium husks

1 cup (150g) frozen broad beans, thawed, peeled

⅓ cup (80ml) extra virgin olive oil TOMATO BROCCOLINI SALAD

2 bunches (350g) broccolini, halved lengthways

250g cherry heirloom tomatoes, halved

⅓ cup flat-leaf parsley leaves 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice

1 Process bread until fine crumbs form; reserve ½ cup. Add walnuts and parsley to remaining breadcrumbs; process until chopped. Transfer to a flat dish.

2 Cook sweet potato in a saucepan of boiling water for 8 minutes or until tender; drain well. Place sweet potato in a large bowl; mash until smooth. Add tuna, lemon rind, turmeric, green onion, psyllium husks, broad beans and reserved breadcrumbs, season; stir to combine. Shape mixture into 12 patties; coat in nut and crumb mixture. Place on a lined tray; refrigerate for 10 minutes. 3 TOMATO BROCCOLINI SALAD

Cook broccolini in a saucepan of boiling water for 1 minute; drain. Cool under cold running water. Drain well. Place in a large bowl with tomatoes, parsley, oil and lemon juice, season; toss to combine.

4 Heat half the oil in a large non-stick frying pan over medium heat; cook half the patties for 3 minutes on each side or until golden. Transfer to a plate.

Repeat with remaining oil and patties.

5 Serve patties with the Tomato Broccolini Salad.