Tuna And Sweet Potato Kumara Patties Food

TUNA AND SWEET POTATO (KUMARA) PATTIES

Steps:

• Steam/boil sweet potato and pumpkin until just tender. Transfer to a large bowl and mash roughly with a fork.
• Preheat oven to 180°C/356°F. Line large baking tray with baking paper and set aside.
• On a large plate, combine gluten-free flour and sesame seeds, set aside.
• Add drained tuna, egg, breadcrumbs, cheese, carrot and chives to mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.
• Shape into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.
• Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in frying pan in batches (4-5 minutes each side) until golden brown.
• Place browned patties on baking tray and bake until heated through (approx. 10-15 minutes)
• Serve patties with low FODMAP vegetables or salad

TUNA AND SWEET POTATO (KUMERA) PATTIES

Steps:

• Steam the kumera in the microwave until tender.
• Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
• Divide the tuna mixture into 8 equal portions.
• Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat.
• Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
• Divide among serving plates and season with salt and pepper.
• Serve with lemon wedges, fries and a garden salad.

TUNA & SWEET POTATO CAKES

Steps:

• Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.

TUNA SWEET POTATO JACKETS

Steps:

• Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.
• Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.

KUMERA AND TUNA PATTIES

Steps:

• Peel and roughly chop the kumera.
• Steam the kumera and roughly mash. Measure out 2 cups of mashed kumera for the recipe.
• Add the 2 cups kumera and all remaining ingredients to a large bowl. Mix well.
• Using your hands, roll 1/4 cup of the mixture into a ball and flatten them to form patty shapes. Continue with the remaining mixture. If the mixture is too wet, add in some more breadcrumbs.
• You can roll the patties in some extra dry packaged breadcrumbs if you wish.
• Refrigerate patties for 30 minutes or overnight.
• Heat a little oil in a large frypan and add the patties. Cook until browned on each side. Turn patties gentley.
• Serve with a salad on the side and a sauce/mayonnaise of your choice.

KUMARA (SWEET POTATO) & RICE PATTIES

Steps:

• Cook the rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.