Name: Tuna Noodle Patties with Lime and Cucumber Yoghurt Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 70 g vermicelli noodles; 185 g canned tuna in springwater drained mashed; 125 g canned corn kernels drained; 2 spring onions sliced; 2 tbs coriander finely chopped; 3/4 cup reduced-fat vintage cheddar cheese; 3 eggs; 3/4 cup multigrain dried breadcrumbs; 1/4 cup plain flour to coat; 1 cup low-fat Greek yoghurt; 1 tsp lime rind, finely grated; 1/2 Lebanese cucumber grated; 2 tsp sweet chilli sauce

by Legendairy Last updated on 08/02/2019

Serve these patties with salad and vegies for a balanced dinner or lunch. - Legendairy

Ingredients

70 g vermicelli noodles
185 g canned tuna in springwater drained mashed
125 g canned corn kernels drained
2 spring onions sliced
2 tbs coriander finely chopped
3/4 cup reduced-fat vintage cheddar cheese
3 eggs
3/4 cup multigrain dried breadcrumbs
1/4 cup plain flour to coat

Dipping sauce

1 cup low-fat Greek yoghurt
1 tsp lime rind, finely grated
1/2 Lebanese cucumber grated
2 tsp sweet chilli sauce

Method

Step 1

Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.
Step 2

Patties: Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.
Step 3

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 180C for 10 minutes until cooked through.
Step 4

Dipping sauce: Mix sauce ingredients together in a bowl and serve with patties.