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Tuna Lentil Spinach Patties with Avocado Sauce
Juicy patties of blended lentils, spinach, tuna and eggs, pan-fried until golden. Served with a creamy avocado-yogurt sauce with bell pepper.
20 min prep / 35 min total
288 kcal
15.7g protein
7 servings
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked overnight
- 2eggs
- 50 gspinach
fresh
- 1onion
diced
- olive oil
for sauté and frying
- salt
to taste
- black pepper
to taste
- 120 gcanned tuna
- 1garlic clove
- 4 tbspherbs
chopped (dill, parsley)
- 2 tbsppsyllium husk
- 1avocado
for sauce
- 1egg
boiled, for sauce
- 1red bell pepper
for sauce
- 2 tbspgreen onion
for sauce
- 1 tbsplemon juice
- 100 gGreek yogurt
for sauce
Instructions
Blend soaked lentils with eggs and spinach until smooth.
Saute diced onion in olive oil until golden, then fold into the lentil mix with tuna, crushed garlic, chopped herbs, salt and pepper.
Stir in psyllium husk, rest 10-, then shape patties with oiled hands and fry on both sides until deep golden.
For the sauce, blend avocado, boiled egg, bell pepper, green onion, lemon juice, Greek yogurt and salt until creamy.
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