Tuna Patties with Crisp Veggies and Satay sauce

This recipe is adapted from the ASN Body Transformation recipe list. I liked it because it was mainly tuna and tasted great! A very easy tasty recipe. I have only ever made fish cakes with lots of fillers like potato or flour, but this one relied mostly on tuna, so it seemed more like a 'patty' rather than a 'cake'. 

Delicious!

Ingredients (Makes 9 large patties)

Patties:

2 large cans (425g) tuna (I used tuna in olive oil, but the recipe recommended tuna in spring water for obvious reasons)

1 tsp garlic

1 tsp ginger

1 small grated carrot 

3 eggs

Pinch of Chilli flakes or powder

3 tbsp cornflour

Vegetables:

1/2 bunch broccoli

2 zucchini

2 carrots

1/2 red pepper

1/2 red onion

1 tsp garlic

1 tsp ginger

Salt and pepper

Satay Sauce:

1 cup coconut milk (substitute cottage cheese for a healthier option)

3 tbsp peanut butter

1 tsp each turmeric, coriander, cumin, curry powder

Method

Drain the tuna, then mix all patty ingredients well. 

Form into patties.

Cook patties in a pan with a little oil. 

In the meantime, cut carrot and zucchini into sticks, and chop broccoli into small florets. Slice onion and red pepper thinly. Fry in a small amount of oil with crushed garlic and ginger. Season with salt and pepper. Divide onto plates.

Make the sauce:

Place coconut milk (or cottage cheese), peanut butter and spices into a small saucepan. Stir over a low heat for a short time, until sauce melts together. Remove immediately to prevent the sauce becoming sticky. Pour the sauce over the veggies and place tuna patties on top.