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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Boil potatoes in a large saucepan over a medium heat for 12-15 minutes until tender. Add corn during the last 2 minutes of cooking time. Drain and return to pan. Roughly mash. Set aside to cool for 15 minutes. Once cool, add tuna, onions and 1 beaten egg white. Stir to combine.
2 Place the remaining egg white and quinoa into separate shallow dishes. Shape 1/3 cupfuls of mixture to make 8 small sausage shapes. Dip fish fingers in egg then coat in quinoa.
3 Heat oil in a large frying pan over a medium-high heat. Cook fish fingers, turning, for 7-10 minutes until golden. Serve with salad, lemon wedges and tomato sauce.
430kJ (103cal)
9g total fat
1g sat fat
15g carbs
250mg sodium
9g protein
1g fibre
2 vege serves
Make it gluten free: Use a gluten-free vinegar and check tomato sauce is gluten free.
Calories 381 cal
Kilojoules 1590 kJ
Total fat 13 g
Saturated fat 2 g
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