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6 (makes 18)
Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
$5.31 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 large onion, finely chopped
- 415g can tuna, drained
- 415g can red salmon, drained, bones removed
- 400g sweet potato, cooked, mashed
- 400g can brown lentils, drained
- 1 large egg, beaten
- 1/2 cup parsley, finely chopped
- 2 teaspoons gluten-free curry powder
- 1/2 cup uncooked polenta
- 12 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Spray a frying pan with oil and place over medium-high heat. Add onion and cook until translucent (4–6 minutes).
Step 2 Combine onion with fish, sweet potato, lentils, egg, parsley and curry powder in a bowl. Mix well, then form into 18 patties.
Step 3 Pour polenta into a bowl. Coat patties with polenta, place on tray and spray with oil. Bake for 20–30 minutes, until golden and crispy. Serve with salad.
Recipe adapted from Bridging Foods by Sally Scott and Nicole Sjardin, published by Fremantle Press.
Be sure to check your curry powder to make sure it is gluten-free. You can find gluten-free varieties in your supermarket.
About this recipe
First published: June 2011