A great dinner or lunch recipe from one of the mums following our plans, Cat Christ. Prepare these rissoles ahead of time and keep in the fridge and just cook when ready to serve.
Or cook ahead of time and then freeze or refrigerate rissoles to reheat for a healthy family meal when following a healthy eating diet plan like those from Lose Baby Weight.
Ingredients
- 600g roasted sweet potato
- 300g tuna (in springwater, drained)
- 2 egg whites
Method
- Cut the sweet potato (leave skin on) and roast at 180C until cooked. Spray with coconut oil and sprinkle with cinnamon and paprika for some extra flavour if you’d like.
- Once the potato is cooked, allow to cool. Remove the skin and mash with a fork. Combine with tuna and egg whites, season with salt and pepper of you wish.
- Roll into rissole size patties and either pan fry straight away with a little spritz of coconut oil or refrigerate until you’re ready to eat.
Makes 12- approx 70cal each
A great year round recipe – serve with a salad during the warmer months and with steamed broccoli, peas, carrots etc in the cooler months.
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