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Polenta-coated patties

 
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Serves: 6 (makes 18)
Time to make: 50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
Total cost: $31.86 / $5.31 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh ironLow sodiumGluten freeHigh protein
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)

Kilojoules: 
1,713kJ
Calories: 
409cal
Protein: 
40.6g
Total fat: 
12.7g
Saturated fat: 
3.4g
Carbohydrates: 
29.9g
Sugars: 
7.3g
Dietary fibre: 
6.6g
Sodium: 
390mg
Calcium: 
233mg
Iron: 
5.2mg

Instructions

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.

HFG tip

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