FISHLESS ‘TUNA’ CAKES

FISHLESS ‘TUNA’ CAKES

By
From
Bliss Bites
Makes
18
Prep
25 mins
Cooking time
25 mins

Sunflower seed ‘tuna’ has become a popular thing lately, and I totally know why – it’s awesome. Packed with protein and delicious in taste, it’s great to spread on seed crackers, with a sandwich or just eaten with a salad. Here, I’ve turned it into patties. Tuna patties were something we always had as kids, and these totally take me back to those days.

Ingredients

Quantity Ingredient
quinoa flakes, ground almonds or glutenfree breadcrumbs, for coating
2 1/2 tablespoons coconut oil, for frying
or grapeseed oil, for frying

SUNFLOWER SEED ‘TUNA’

Quantity Ingredient
125g sunflower seeds, soaked in water overnight and drained
2 1/2 tablespoons capers in brine, drained
1/2 red onion, chopped
1 teaspoon apple cider vinegar
finely grated zest and juice of 1 lemon

FISHLESS CAKES

Quantity Ingredient
500g white sweet potato, chopped
or potato
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh dill, plus extra to serve
sea salt and freshly ground black pepper, to taste
finely grated zest and juice of 1 lemon, optional, plus lemon wedges to serve
pea sprouts, dill sprigs and vegan mayonnaise, to serve

Method

  1. For the sunflower seed ‘tuna’, place all the ingredients in your food processor or blender. Pulse until combined and the mixture resembles a crumbly, sandwich-style ‘tuna’ mix.
  2. For the fishless cakes, cook the sweet potatoes in a steamer basket over boiling water for about 15 minutes or until tender, then cool slightly. Gently mash the steamed sweet potatoes in a mixing bowl and combine with the sunflower seed ‘tuna’ mix, herbs, and lemon zest and juice (if using). Mix well.
  3. Take about 45 g of the mixture at a time and form into patties about 5 cm across. Coat each in your coating of choice; I prefer gluten-free breadcrumbs, home-made from a good quality gluten-free bread.
  4. Heat the oil in a large frying pan over medium heat. Cook the cakes, in batches if necessary, for 3–4 minutes on each side until golden. Enjoy straight away with pea sprouts, dill sprigs and vegan mayo, or allow to cool and store in an airtight container in the fridge, to have on hand as savoury snacks!
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