Tuna Corn Dill Patties Healthy Version Food

CORN PATTIES

Steps:

• In a medium mixing bowl, mash the corn lightly.
• Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
• Heat oil over medium-high heat.
• Drop patties by spoonful into skillet.
• Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
• (Do not turn over too early, or they will fall apart).
• Serve witha little salsa.

CHICKPEA AND CORN PATTIES

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
• Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
• Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

TUNA, CORN & DILL PATTIES. ( HEALTHY VERSION)

Steps:

• Place all ingredients in a bowl and mix until well combined.
• Shape large tablespoons of mixture into patties and place on a plate and refrigerate for ten minutes.
• Heat 1/4 cup olive oil in a large non-stick fry pan over medium heat until hot.
• Add the tuna patties and cook for four to five minutes on each side, or until cooked through.
• Remove patties and drain on paper towel.

TUNA, BACON AND SWEETCORN PATTIES

Steps:

• Boil the potatoes in lightly salted water for 7-10 minutes or until tender. Drain them and mash, season and leave to cool.
• While you cook the potatoes, heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes.
• Add the onion and continue to cook until the onion is soft and golden the bacon is just crisping.
• Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.
• In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the tuna.
• Season to taste, then shape the mixture into 4 patties, flatten so that they are no more than 1 1/2in thick. Cover and chill until required.
• Lightly dust your patties with flour and pan-fry in a little sunflower oil for 3 or 4 minutes.
• Don't turn them too often as they can fall to bits - they are still yummy even if they do though!

TUNA SALAD WITH FRESH DILL

Steps:

• In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE

Steps:

• Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
• Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
• Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
• Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.

PAN FRIED TUNA PATTY

Steps:

• Stir tuna, egg, celery, mayonnaise, walnuts, parsley, and dill together in a bowl until evenly combined. Form mixture into two patties.
• Melt butter in a skillet over medium heat. Cook patties in hot butter until firm and golden, 2 to 3 minutes; flip and top each patty with Cheddar cheese. Continue cooking until second side is golden brown, 2 to 3 minutes more.