Tuna and edamame brown rice patties
- 200g podded edamame
- 400g can cannellini beans, rinsed, drained
- 425g can tuna in spring water, drained, flaked
- 125g cup microwave brown rice, warmed
- 4 long spring onions, finely chopped
- 1½ teaspoons wasabi paste
- 1 lemon, juice and zest, plus extra to serve
- 35g plain flourall purpose flourX
- 100g mixed salad leaves
- 250g cherry tomatoes
- 80g low-fat plain yoghurt
1 Steam, boil or microwave edamame following packet instructions until tender. Drain.
2 Put half the edamame into a food processor, then add beans, tuna, rice, spring onion, 1 teaspoon wasabi and lemon rind. Process until mixture just comes together, keeping some of its texture. Season with freshly ground black pepper. Shape mixture into 12 patties. Place flour on a plate and press
patties into flour to lightly coat.
3 Heat a drizzle of olive oil in a large non-stick frying pan over medium heat. Working in batches, cook patties for 3–4 minutes each side or until golden and cooked through.
4 Meanwhile, put salad leaves, remaining edamame and cherry tomatoes in a large bowl. Drizzle with olive oil and 1 tablespoon lemon juice, tossing to combine. Combine yoghurt, 1 tablespoon lemon juice and remaining wasabi in a small bowl. Serve patties and salad drizzled with yoghurt dressing, with lemon wedges on the side.
Save any leftover patties and throw them in your lunchbox with a green salad.
Nutrition Info (per serve)
Total fat 11.1g
–Saturated fat 2.3g
Dietary fibre 9.9g
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