Lemony Quinoa & Tuna Patties

Tuna & Quinoa Patties

I came here to write an eloquent, meaningful post about trying to be everything (mother/freelancer/wife/whole human) and having that turn into doing nothing because the pressure is just so intense and overwhelming….but it has been such a hard week at home with our 2yr old that I can’t quite seem to grasp on to the words dangling behind my eyes.

So instead, let’s talk about these White Tuna and Quinoa Patties that have been keeping us afloat in our sea of toddler emotions. I knew by 7am on Monday morning that this week had potential to be a doozy so I started rummaging through the cupboards to see what grains, proteins and other high-vibe ingredients we had to make these satiating patties that come together quickly, reheat exceptionally well, and really provide both flavour and nutrition when your on the go-go-go. I love the way the cooked quinoa gets crispy when fried so you get these tiny crunchy POPs in your mouth. The lemon helps keep them light and fragrant while the oats bulk them up and keep everything bound.

I like to fry them in a little neutral oil and serve either with some greens, tomatoes, avocado and a drizzle of oil/vinegar, or topped with a fried/poached egg and served over greens. Now, if that even feels like too much it is absolutely OK to eat them cold from the fridge in your underwear as you mentally prepare for the day ahead. Get that fuel in your body however you can, you’re gonna need it.

Lemony Quinoa & Tuna Patties

Lemony Quinoa & Tuna Patties
makes 8-10 patties

1 170ml can tuna*, drained well and squeeze of excess liquid
1 cup oats (not quick cooking)
1 1/2 cups finely chopped kale (curly or lacinato)
1 cup cooked quinoa (red, white or black), squeezed of any excess liquid
4 eggs
1/2 tsp lemon zest
2 tsp fresh lemon juice
1/4 tsp ground ginger
1/4 tsp ground coriander
1/2 tsp sea salt
1/4 tsp ground black pepper
coconut or vegetable oil, for fryingMix all ingredients in a large bowl and let sit for 10 minutes for the oats to soften and absorb some liquid. If they are too wet to bind, add more oats 1 tbsp at a time. The mixture will feel sticky but should hold together when formed.Heat a few glugs of oil in a skillet over medium heat. Form 1 tbsp of the mixture into a test patty, place in the oil and fry for about 1 minute on each side until cooked through. Let cool slightly and taste for seasoning, add more salt or lemon juice to taste. When you’re happy with the seasoning, scoop 1/4 cup of the mixture into your hands and form into patties. Fry on each side, making sure not to overcrowd the pan, until deep golden brown and crisp. Serve on their own as a quick snack, hot over salad greens with chopped vegetables or with a fried egg.
*Not all tuna is created equal. Avoid purchasing species that are over-fished, like Bluefin, and instead opt for Skipjack (best choice) or Albacore (OK alternative). If you’re ever unsure of which species you should avoid, check The Monterey Bay Aquarium Seafood Watch program.

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