This recipe came about by accident. My son and I were out all day and when we got home I realized at 5pm I had nothing prepared for dinner and the fridge was looking rather sparse. With a hungry boy to feed (you don’t need more motivation than that) I zoomed around the kitchen like a tornado, much to my son’s amusement, and that’s how we came about making these tasty cakes.
We had some brown rice from the night before, tins of tuna and some herbs that needed using up. Less than 30 minutes later my son was fed and off playing with his cars. As I was clearing up (a Goddess’s job is never done!) I decided to then try out this mini masterpiece for myself and instantly knew why he had just inhaled five of them…they were delicious!
The recipe is extremely versatile so a lot of vegetables can be used or different herbs. Try peas, carrots, corn or cauliflower, even the carbohydrate can be switched to gluten free millet or quinoa. Rest assured though that the recipe is a winner every time!
I now always have a batch of these in the freezer, as they are a complete meal, packed with protein, vegetables, fats and nutritious carbohydrates. These are also great for dinner for the whole family and we enjoy them with salads, avocado, and homemade chips. My son still won’t go near the salad, but here’s to keep trying!
- 1 cup cooked or left over brown rice
- 425 g tinned tuna
- 1 lemon zest and juice
- 2 eggs
- 1 tablespoon of onion powder
- 3 tablespoons of finely chopped herbs (parsley dill and chives all work great)
- 1 head of broccoli steamed
- Salt and pepper to taste
- Coconut oil for frying
Place all your ingredients into a bowl and combine well.
Form into individual patties with your hands
Using a large frying pan place a good amount of coconut oil and heat up. Place a few patties into the pan at the same time and shallow fry until golden brown on both sides.
Repeat with the rest of the mixture and place in a dish with absorbent paper.
Allergy Information: Dairy Free, Gluten Free, Tree Nut Free, Soy Free.