Tuna and Ricotta Patties

4 Reviews
75% would make this recipe again

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Preparation : 15 min Cooking : 15 min
310 calories/serving

Ingredients

1 tbsp olive oil 15 mL
200 g tuna, canned
1 cup ricotta cheese, strained if liquid 200 g
4 anchovy fillets 16 g
2 tbsp capers 20 g
1/3 cup bread crumbs 45 g
2 tbsp Italian parsley, fresh, finely chopped 10 g
2 eggs size large
1/2 cup Parmesan cheese, grated 26 g
ground pepper to taste [optional]
vegetable oil spray

Before you start

These patties can be either fried or baked. The Nutrition Facts table on this page assumes that baking will be used.

A blender or food processor will be very useful for this recipe.

Method

  1. If using the baking method: Preheat the oven to 205°C/400°F. Lightly oil a baking dish. Alternatively, for deep-frying: Preheat a sufficient quantity of peanut oil to 175°C/350°F in an electric fryer or in a large skillet.
  2. Put all the ingredients, but half of the bread crumbs in a blender. Process until a smooth consistency is obtained.
  3. Form the mixture into small balls, then flatten them slightly into patties and roll into the remaining bread crumbs.
  4. Baking: Transfer the patties on the prepared baking dish and spray them evenly with a vegetable oil spray. Cook in the middle of the oven 12-15 min until golden-brown, turning them once. Deep-frying: Working in batches, deep-fry the patties about 5 min per side until golden-brown, then set them on paper towels to drain. Serve.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

310

Fat

16 g

24 %

Saturated 5.6 g
+ Trans 0 g

28 %

Cholesterol

130 mg

Sodium

600 mg

25 %

Carbohydrate

11 g

4 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

10 g

Protein

29 g

Vitamin A

12 %

Vitamin C

3 %

Calcium

24 %

Iron

15 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin K
Good source of  :
Calcium, Folacin, Iron, Magnesium, Vitamin B2, Vitamin D, Vitamin E, Zinc
Source of  :
Copper, Manganese, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 3 ½
Fats 2 ½
More info
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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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