These tuna patties (or fish cakes) are healthy and nutritious, made with added kale and gluten-free/grain-free flour. Served with a tasty beetroot and horseradish relish and a green salad.
For the fish cakes
- 100 g / 3 oz. kale, leaves removed from the stem
- 250 g / 0.5 lb tinned tuna or other fish
- A handful of fresh dill
- 2 spring onions/scallions, roughly diced
- 1 small clove of garlic
- Zest of ½ lemon
- 2 tablespoons lemon juice
- ¼ cup tapioca flour or cassava flour
- Pinch of salt
- Coconut oil for cooking
For the beet relish
- 2–3 medium cooked beetroots
- 1/3 small red/Spanish onion, roughly diced
- 1 1/2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- Generous pinch of salt
- 1 teaspoon grated horseradish or wasabi
- Make the fish cakes. Bring a small pot of water to boil and add the kale leaves. Cook for 1 minutes, until slightly wilted, then rinse under cold water and strain. Squeeze excess liquid and add the kale leaves to a food processor fitter with an S-blade. Add the rest of the fish cake ingredients, except for the tapioca flour and coconut oil. Whiz the mixture for 10-20 seconds, until it starts to come away from the sides. Then add the tapioca and whiz a couple of times to incorporate. Transfer the mixture to a bowl.
- Heat a teaspoon of coconut oil in a large skillet over medium-high heat. Using your hands, mould the fish mixture into small patties and flatten slightly. Add the hot pan and cook for 2-3 minutes each side, or until golden brown. Remove to a plate.
- Prepare the relish. In the meantime, wash the food processor and put it back together with an S-blade in. Add the relish ingredients and blitz a few times, until ground up into a salsa like consistency. Transfer to a small ramekin.
- Wash and prepare a side salad or some green veggies.
- Serve the fish cakes with the relish and a side salad.
Keywords: tuna, fish, fish cakes, autoimmune