fb-pixel
  1. Make fritter mixture
  2. Chop and prepare coleslaw
  3. Start frying fritters
  4. Make coleslaw dressing
  5. Make yogurt dipping sauce
Tuna fritters with yogurt dipping sauce
This mixture can be made up to two days ahead and kept in the fridge. You can make them into patties while the pan is hot and do it all in the moment in batches!
Course: Main Dish
Cuisine: Dairy, Fish
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. In a large mixing bowl add bread crumbs and mix with coconut milk.
  2. Add onions, leek, pepper, scallions, basil and coconut oil into food processor and pulse 3 times or until just chopped. Add to mixing bowl.
  3. Add tuna, eggs and spices and mix well. Make into small round fritters.
  4. Place non stick pan on high heat. Add oil and get hot. Add fritters, don’t overcrowd the pan and fry for 3 minutes on each side. Place on paper towel to drain. (Do in batches and replace oil when needed.)
  5. In a small bowl, add yogurt, lime juice, cilantro and peanuts and mix. Serve as dipping sauce
Notes & Tips:

This is one of those recipes that I thought my kids would take one look at and laugh but because I had them help me and they were freshly fried, they were devoured! Don't leave out the yogurt dipping sauce, it makes the whole dish but feel free to just serve yogurt without the lime, cilantro and peanuts.

Rate this recipe:
Votes: 0
Rating: 0
Rate this recipe!
Asian pear purple slaw
This coleslaw is so refreshing! If you can’t find Asian pears, feel free to use regular brown or green crunchy pears or green apples.
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. Whisk dressing together in large bowl. Add cabbage, scallions and pears and mix.
  2. Prepare 1 hour before serve. Serve cold.
Notes & Tips:

Depending on how you like your coleslaw, crunchy or soft, is how much in advance you can make it!

Rate this recipe:
Votes: 1
Rating: 5
Rate this recipe!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Deconstructed burger salad:
  • There are no real tips for this meal because they are so good as is the next day! The coleslaw will be softer but not mushy. The tuna fritters are amazing room temperature and will be surprisingly still crunchy on the outside and soft on the inside!.

What else is for dinner this week?