Food on the Go: Tuna Patties

Vacation is over and it's back to reality. The kids are in school and the demands of work are upon on us once again. I did not make any new year's resolution concerning our diet this year. I am committed to providing my family with healthy options but it is not always easy.

One thing I have learned over the years is that preparation is everything. If I don't spend the time pre-washing the vegetables I get from the farm we don't eat as many as we should. If I don't spend time making food ahead of time, by the time dinner comes often I am too tired to cook.



My solution is to make things that keep and reheat well such as these wonderful fish patties. They're full of vegetables and refreshing spices. You can freeze them, refrigerate them, take them to work with a green salad for a great lunch or simply enjoy them at the end of long day.

Tuna Vegetable Patties (makes 13) 1 medium zucchini shredded 1/2 cup shredded carrots 2 large eggs 1 Lb cooked tuna, skinless, boneless 1/3 cup chopped parsley 3/4 cup cooked brown rice or black rice 1/4 teaspoon ground turmeric 1/4 teaspoon ground ginger 1/2 teaspoon sea salt 2 tablespoons fresh lemon juice olive oil for the pan Pulse all the ingredients, except for the olive oil, in the food processor until well combined but not smooth (about 10 times). Heat a thick bottom pan. Pour a thin layer of olive oil in a pan. Use 1/4 cup of batter per patty, leaving spaces in between for easy flipping. When the bottom is nice and golden, carefully flip them to the other side and continue cooking until patties feel firm. It takes about 8-10 minutes per batch (about 4 minutes per side).