Tuna and Cannellini Bean Fritters

These come together very quickly from pantry staples and go down a treat.  I also use them next day in lunchboxes, so it's a cook once, eat twice kinda affair!

  • 1 x 185g tuna
  • 400 g can butter beans drained rinsed and mashed
  • 1/4 cup quinoa flakes
  • 1/4 cup parsley finely chopped
  • 1/4 cup aquafaba
  • 1 cup pecorino grated you could use nutritional yeast flakes if you need it to be dairy free- I’d start with half cup and adjust according to texture.
  1. Preheat oven to 180 degrees
  2. Combine all ingredients in a mixing bowl.
  3. Mix with your hands ensuring all the ingredients are well-mixed.

  4. Using your hands roll into 16 balls and then flatten/shape into patties. Coat in additional quinoa flakes if you like.
  5. Place patties on a lined baking tray
  6. Drizzle with olive oil and cook for 20 mins at 180 degrees then increase to 210 degrees to crisp up in last 5 mins.
Recipe Notes

aquafaba is the liquid drained from a tin of chickpeas.