THE DAIRY KITCHEN
Tuna Noodle Patties with Lime and Cucumber Yoghurt
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
Containing noodles instead of the traditional potato in tuna patties, the kids will love the almost worm like texture.
Ingredients
70g dry rice vermicelli noodles185g tuna in spring water, drained and mashed
125g can corn kernels, drained
2 spring onions, sliced
2 tablespoons finely chopped coriander
3/4 cup grated reduced fat cheddar cheese
3 eggs
3/4 cup dried multigrain breadcrumbs
flour, for coating
olive oil spray
Dipping Sauce
1 cup reduced fat Greek style yoghurt1 teaspoon finely grated lime rind
1/2 lebanese cucumber, grated
2 teaspoons sweet chilli sauce
Handy Tips
Serve these patties with salad veggies for a balanced dinner or lunch.
Patties can be pan fried a few hours ahead, placed on an oven tray and covered with foil before finishing off in the oven.
Nutrition (per serve)
| Energy (kj) | 1679 |
| Sugars (g) | 8.2 |
| Protein (g) | 28 |
| Dietry Fibre (g) | 2.5 |
| Fat Total (g) | 12.5 |
| Sodium (mg) | 581 |
| Saturated (g) | 5.8 |
| Calcium (mg) | 329 |
| Carbohydrates (g) | 41.8 |
| Iron (mg) | 2.1 |
Method
- Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.
- Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.
- Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.
- Mix sauce ingredients together in a bowl and serve with patties.
