Tuna Noodle Patties with Lime and Cucumber Yoghurt
4Serves
EasyDifficulty
20 MINSPreparation
20 MINSCooking
Change up the traditional mashed potato tuna patties with these fun noodle cakes!
Ingredients
70g dry rice vermicelli noodles
185g tuna in spring water, drained and mashed
125g can corn kernels, drained
2 spring onions, sliced
2 tablespoons finely chopped coriander
3/4 cup grated cheddar cheese
3 eggs
3/4 cup dried multigrain breadcrumbs
flour, for coating
olive oil spray
1 cup Greek style yoghurt
1 teaspoon finely grated lime rind
1/2 lebanese cucumber, grated
2 teaspoons sweet chilli sauce
185g tuna in spring water, drained and mashed
125g can corn kernels, drained
2 spring onions, sliced
2 tablespoons finely chopped coriander
3/4 cup grated cheddar cheese
3 eggs
3/4 cup dried multigrain breadcrumbs
flour, for coating
olive oil spray
1 cup Greek style yoghurt
1 teaspoon finely grated lime rind
1/2 lebanese cucumber, grated
2 teaspoons sweet chilli sauce
Method
- Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.
- Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.
- Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.
- Mix sauce ingredients together in a bowl and serve with patties.
Handy Tips
Serve these patties with salad veggies for a balanced dinner or lunch.
Patties can be pan fried a few hours ahead, placed on an oven tray and covered with foil before finishing off in the oven.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0