Tuna Fritters, Steamed Broccoli and Ketchup Style Sauce

Tuna Fritters, Steamed Broccoli and Ketchup Style Sauce

Tuna Fritters, Steamed Broccoli and Ketchup Style Sauce

Serves 2:


200g broccoli


1 160g drained tin of tuna, flaked

1 large courgette, grated

1 small carrot, grated

65g brown rice flour

1 large egg, whisked

½ tsp dried mixed herbs

½ tsp fresh chives

½ tsp cumin

½-1 tsp chilli flakes

3 tbsp of water to loosen

Tomato sauce:

6 tbsp tomato puree

1 ½ tbsp cider vinegar

1 tsp tamari

1.5-2 tsp maple syrup

1 tbsp water

Pinch each of smoked paprika & salt


  • To make the fritters combine all the ingredients in a bowl with 1 tbsp of the water to form a batter
  • If the mixture needs loosening add more water ½ tbsp at a time
  • Heat the coconut oil over a medium heat in a pan
  • Form the mixture into 6-8 small fritters and fry on each side for approximately 3-4 minutes until browned
  • While the fritters are cooking prepare the broccoli and tomato sauce
  • Steam the broccoli in a steamer over simmering water for 5-10 minutes until cooked to the desired texture (i like it steamed until soft)
  • Whisk the dressing ingredients together until it becomes the texture of ketchup, add more water if it seems to thick
  • Plate up the broccoli and fritters with a side of the sauce

I have always loved fishcakes made with potato and when i was younger I would cover them in tomato ketchup. These tuna fritters are the perfect low-fodmap and low-carb alternative. I love them served with steamed veg and a side of tomato sauce to dip. I created this ketchup-style sauce by accident when i was trying to make a tomato based dressing, i tasted it before adding more liquid and couldn’t believe how much it tasted like ketchup!

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