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SWEET POTATO TUNA BURGERS

GF: DF: SF: V

Makes 4 burgers

 

185g tin sustainably farmed tuna, drained

1 carrot, grated

1 zucchini, grated

3 spring onions, finely sliced

2 tablespoons finely chopped coriander

400g raw sweet potato, roasted and mashed

2 teaspoons lemon zest

1 garlic clove, crushed

3 large eggs, lightly beaten

2 tablespoons chia seeds

Sea salt and freshly ground black pepper

3 tablespoons coconut flour

2 tablespoons coconut oil

 

Preheat oven to 180 degrees.

Place the grated vegetables in a tea towel and squeeze out any excess liquid.

Put in a bowl with the tuna, spring onion, coriander, sweet potato, lemon zest, garlic, eggs and chia seeds. Season well with salt and pepper.

Use your hands to combine all the ingredients together well. If the mixture appears to be too wet, add a tablespoon of coconut flour at a time to help it to bind.

Use your hands to roll the mixture into patties.

Heat the coconut oil in a large frying pan over a medium heat. Fry the patties in batches for 3-4 minutes on each side. They should be golden and crispy.

Remove from the pan and place on a tray lined with baking paper. Bake in the oven for 25-30 minutes.

+ These burgers can be frozen and then defrosted and reheated in the oven or 20 minutes.

Category

Mains

Tags
burgers, dairyfree, entertaining, glutenfree, healthyfamily, howtomakefishburgers, lightlunchrecipes, lunchrecipes, nutrition, paleo, protein, recipes, seasonal, sugarfree, sweetpotatoandfishburgers, wholefoods
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