Serves 2:
INGREDIENTS:
200g broccoli
Fritters:
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
METHOD:
- 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!