Food & Wine
Tuna noodle patties with lime and cucumber yogurt
Transport your dinner table to the orient with these Asian-inspired tuna noodle patties.
Serves: 4
Ingredients:
- 70g dry rice vermicelli noodles
- 185g tuna in spring water, drained and mashed
- 125g can corn kernels, drained
- 2 spring onions, sliced
- 2 tablespoons finely chopped coriander
- 3/4 cup grated reduced fat cheddar cheese
- 3 eggs
- 3/4 cup dried multigrain breadcrumbs
- flour, for coating
- olive oil spray
- Dipping Sauce
- 1 cup reduced fat Greek style yogurt
- 1 teaspoon finely grated lime rind
- 1/2 lebanese cucumber, grated
- 2 teaspoons sweet chilli sauce
Method:
- Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.
- Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.
- Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.
- Mix sauce ingredients together in a bowl and serve with patties.
Recipe courtesy of Legendairy. Visit their site for more delicious food ideas.
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