Tuna and Veggie fritters

Tuna and sweet potato patties – makes 24 patties Time : 30 mins

Ingredients:

80g quinoa
480g grated veg (e.g. parsnip, carrot, courgette, potato pumpkin) 1⁄2 small onion grated
2 x 120g tins tuna in brine, drained
3-4 eggs
100g corn kernels
1 (600g) sweet potato, roast and mashed
1 clove garlic, crushed
3 tbsp. chopped parsley
2 tbsp. chia seeds
2 handfuls spinach/Swiss chard chopped finely
Salt and pepper
Coconut flour/ plain flour to thicken if needed
2 tbsp. coconut oil to fry.
1 lemon cut into wedges for serving.

Method:

1. Cover the quinoa with lots of water in a small saucepan, bring to boil and simmer for 12 mins, rinse in cold water and drain well.
   
2. Place all grated vegetables in a clean, dry tea towel and squeeze to remove any excess liquid.
   
3. In a large bowl, mix the vegetables, quinoa, tuna, eggs and remaining ingredients.
   
4. Add a little coconut/ plain flour if mixture is too thin, you should be able to handle the mixture in your hands. Roll into small patties.
   
5. Heat a little coconut oil in a non-stick pan over a medium heat, fry for 2-4 minutes on each side, until golden brown and crispy.
   
6. Drain on kitchen paper, season with sea salt and a lemon wedge