Tuna provides a great source of protein, and these yummy patties make for a delicious and filling meal. Usually I’d have these with a big salad rather than potatoes and steamed veggies, but this was my post-workout meal and my main meal for the day so decided to fill up on the carbs a bit. The original recipe uses salmon and coconut flour, and can be found in the Primal Blueprint Cookbook.

Ingredients

• Large can of tuna in springwater
• 3 spring onions thinly sliced
• 2 eggs
• 1/4 cup of almond meal
• 1 Tsp paprika
• Squeeze of lemon juice
• 1/4 cup parsley
• Salt and pepper
• 1 Tbsp Coconut oil for cooking

• 3 large organic potatoes
• 2 rashers of organic nitrate free bacon
• 1 Tbsp butter

Directions

Crispy Bacon Roast Potatoes

1. Preheat your oven to 225 C.
2. Cook the bacon rashers until crispy, crumble into small pieces and set aside.
3. Chop the potatoes into bite size pieces and place in a small pot with water and boil for 10 mins or until just soft.
4. While the potatoes are boiling, drain the bacon fat from the pan onto a flat baking tray and add the butter. Place the tray in the oven so that the bacon fat/butter gets gets really hot.
5. Drain the potatoes in a colander and shake them around a bit to roughen the surface. Make sure they’re completely dry.
6. Pour the potatoes into the hot oil and toss them around a bit.
7. Bake for 20-25  mins, turning the potatoes after about 15 mins.
8. Sprinkle the bacon on top of the potatoes.

Tuna Patties

1. Mix all the ingredients in a bowl.
2. Add extra almond meal if the mixture is too runny.
3. Use your hands the roll the mixture into 6 even patties.
4. Heat the coconut oil in large pan.
5. Place the pattie balls into the hot oil and flatten with a spatula.
6. Cook for 2-3 mins each side.

Serve with crispy roast potatoes and your choice of steamed veggies or a big fresh salad.

Questions? Do you like that?

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