Tuna and sweet potato patties with chickpea salad
Nutrition per serving
Calories | 783 kcal |
Protein | 45.2 g |
Carbs | 87.9 g |
Fats | 29.8 g |
Saturated Fat | 5.1 g |
Monounsaturated Fat | 14.8 g |
Polyunsaturated Fat | 7.1 g |
Sugars | 20.8 g |
Fiber | 16.3 g |
Sodium | 1,167 mg |
Ingredients
Sweet Potato | |
Fresh Dill Weed | |
Red Onion | |
Cucumber | |
Fish, tuna, white, canned in water, drained solids | |
Bread Crumbs | |
Lemon | |
Egg(s) | |
Seeds, Sesame whole, dried | |
Olive Oil | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Gherkin |
1. Peel and chop sweet potato into chunks. Then microwave (or if you prefer boil or steam) until tender. Drain any water and to cool.
2. At same time place half of the dill in a bowl. Add sliced onion and cucumber along with the rinsed and drained chickpeas and gherkins cut in half lengthways. Then set aside to wait.
3. Chop remaining half of dill roughly and place in another bowl. Add the waiting cooled sweet potato in bowl of chopped dill and mash roughly with a fork. Then add tuna, breadcrumbs and lemon zest to the bowl and mix thoroughly.
4. Beat an egg and then stir into the tuna and sweet potato mixture. Shape 2 patties and coat patties with sesame seeds.
5. Add olive oil to cover frying pan and use high heat. Add patties and cook, turning them over for 2–3 minutes per side so that they appear golden brown.
6. Add lemon juice and olive oil to small bowl and mix together.
7. Plate tuna and sweet potato patties and add chickpea and dill salad. Add lemon wedges to taste.