My secret to fuss free mid-week simple suppers is getting the oven to do all of the work for you. And today’s recipe is no exception. Usually when making a batch of fritters or patties there is always the labour intensive frying process that requires complete attention and usually at least 30 minutes of work. Well, to simplify tonight’s dinner I opted to bake our patties instead and I am thrilled to say they tasted just as (or even) better than their fried counterparts.
To simplify dinner even further I opted to use the food processor to blitz together our patties. I simply popped the cooked brown rice, tuna, basil, garlic, lime zest and eggs into the large bowl of a food processor and blitzed until gorgeously combined. I then shaped the patties into beautifully plump rounds and nestled them onto an oven tray alongside two bunches of baby truss tomatoes. After twenty minutes in the hot oven the patties were gorgeously golden and perfectly cooked, oh and the truss tomatoes were beautifully blistered and gorgeously intense in flavour – they were almost the ‘hero’ of this dish.
To serve alongside the baked tuna patties, I decided to whiz together a super simple pea hummus which was a lovely combination of blanched peas, chickpeas, tahini, lemon juice, garlic and a good grinding of sea salt and pepper. Thankfully we had a tonne of hummus leftover and were able to enjoy it the next day for lunch with a plate of vegetable sticks and crackers and finished up what was left that evening alongside a little roast chicken and broccolini. Yum. Yum.
To create your own batch of easy peasy baked tuna patties with pea hummus & oven roasted truss tomatoes simply…
Begin by placing the peas, chick peas, garlic cloves, lemon juice, tahini, sea salt and pepper into the large bowl of a food processor. Blitz until smooth. Add 2 tablespoons of water and blitz again until lusciously smooth.
Place the gorgeously green hummus into a bowl and set aside in the refrigerator.
Place the tuna, cooked brown rice, basil, garlic, lime zest and egg into the large bowl of a food processor and blitz until gorgeously combined.
Take half cup amounts of the mixture and shape into patties. Arrange the patties on an oven tray lined with baking paper.
Add truss tomatoes to the tray and drizzle the tomatoes and patties with a little olive oil. Bake for 20 minutes (flipping the patties half way) or until the patties are gorgeously golden and the tomatoes are starting to blister and collapse.
Whilst the tuna patties are baking, heat a char grill to high heat. Cook flatbreads for 1-2 minutes (each side) or until slightly charred. Remove and slice into wedges. Set aside.
To serve, place the tuna patties onto a large wooden board, along with the roasted cherry tomatoes, wedges of charred flatbread, and of course the gorgeously green pea hummus. If you so desire, sprinkle over a few extra leaves of basil for a little pretty freshness. Enjoy x
- 1 cup (140 grams) peas (if using frozen simply place peas into a large bowl, cover with boiling water and stand for 2-3 minutes. Drain and they're ready to use)
- 1 x 400 gram tin chickpeas, drained
- 2 tablespoons tahini
- 2 garlic cloves
- 2 tablespoons lemon juice
- sea salt and pepper
- 2 tablespoons water
- 2 cups (390 grams) cooked brown rice
- 1 x 425 gram tin tuna in oil, drained
- zest of 1 lemon
- large handful of basil, leaves picked (plus extra leaves to serve)
- 1 egg
- 2 cloves garlic
- 1 bunch truss (approx. 350 grams) cherry tomatoes
- 2 tablespoons olive oil
- 2 wholemeal flat breads
- Preheat oven to 200 degrees celsius (400 F) and line an oven tray with baking paper. Set aside.
- Place the peas, chickpeas, tahini, garlic cloves and lemon juice into the large bowl of a food processor. Season with salt and pepper and blitz until smooth. Add water and blitz again until smooth. Pour hummus into a bowl and set aside (in the fridge).
- Place the rice, tuna, lemon zest, basil, egg and garlic into the large bowl of a food processor and blitz until lusciously combined. Take half cup amounts of the mixture and shape into patties. Arrange patties on prepared tray along with truss tomatoes and drizzle with olive oil. Bake for 20 minutes (flipping patties half way) or until the patties are gorgeously golden and the tomatoes are starting to blister and collapse.
- Meanwhile, heat a char grill to high heat. Cook flat breads for 1-2 minutes each side, or until slightly charred. Cut into wedges and set aside.
- To serve, place the tuna patties onto a large wooden board, along with the roasted cherry tomatoes, wedges of charred flatbread, and of course the gorgeously green pea hummus. If you so desire, sprinkle over a few extra leaves of basil for a little pretty freshness. Enjoy x
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