Keto Tuna Patties
1 sweet potato cubed
2 spring onions thinly sliced
½ garlic clove crushed
1 tin tuna
15g frozen peas
1 tablespoon fresh parsley chopped
salt and pepper to taste
1 egg lightly whisked
30g pysilium husk
oil spray for cooking
lemon wedges to serve.
Boil the sweet potato for 10 minutes or until tender. Remove all water from the pot and using a potato masher, roughly mash the sweet potato and let cool slightly.
Line a baking tray with baking paper.
Mix the spring onion, garlic, tuna, peas and parsley and mashed sweet potato in the bowl.
Add the egg, season with salt and pepper and mix well.
Shape the mixture into six even patties.
Place the pysillium husk on a flat plate. Toss the tuna patties in the husk and place on the lined tray. Cover with plastic film and pop it in the fridge for 30 minutes.
Heat a large, non-stick fry pan over medium heat. Spray both sides of the patties with the oil spray. Cook the tuna patties for 4-5 minutes each side or until golden.
Serve with a salad or vegetables and the lemon wedges on the side.