Sometimes we just have those days. Those days where we want to go outside the norm and make a sharp left turn on a straight stretch of road. But I don’t recommend doing this, because it involves crossing over the oncoming traffic’s lane and maybe getting hit and maybe crashing into the bush on the side of the road. Unless you’re in Europe of course, turn right. But the same warnings go for you and your Fiat. I love Fiat’s, so please don’t crash it.
Contrary to popular belief, we can go outside the norm without taking such drastic measures. Wearing those awesome vintage striped pants you bought instead of the usual low rise skinny jeans is different. Not enjoying the newest Taylor Swift song or Justin Bieber hit is different. By me, it’s encouraged.
Today I’m taking the not so drastic route. By this I mean eating hot food on an already hot day. Living life dangerously! I know! And you thought this post was going to turn into something meaningful. Anywho, these tuna patties and minty steamed carrots seem like the perfect fall meal, but I just love fall! There’s always room for a little bit of fall in every season I always say. Well I don’t always say this, just now, but I shall start saying this! Right now!
We start by mixing together herbs in the name of dill and chives, yogurt and an egg white. Don’t forget that freshly ground salt and pepper.
Then we toss in breadcrumbs and tuna like we just don’t care. But we do care. So be careful. We mostly care that these patties only have 6 ingredients. Not including the salt and pepper.
When you steam those carrots, toss in a few mint leaves in with the water. It makes every bite of carrot taste like the mint gods made a personal visit.
As you can see, I topped my patties with fresh cheese and a few sprigs of dill. Toss on a chopped mint leaf to them carrots and enjoy! I sure did.
Tuna Patties–makes 2
- 1 egg white
- 1 tablespoon plain yogurt
- a few stems of fresh chives, chopped
- 1 tsp fresh dill, chopped-plus extra for garnish
- a pinch each of salt and pepper
- 1 tablespoon bread crumbs
- 1 can flaked tuna, well drained
- 1 tablespoon butter, for cooking
- fresh cheese of any kind, or tzatziki
Whisk together egg, yogurt, herbs, salt and pepper.
Mix in tuna and bread crumbs until well combined. Form into 2 patties.
Fry in butter, in a pan set on medium heat for 4 minutes on each side, uncovered.
Top with fresh cheese or tzatziki and fresh dill. Serve with Minty Steamed Carrots.
Minty Steamed Carrots
- 2 carrots, sliced thinly
- 4 leaves of fresh mint
Place sliced carrots, 2 mint leaves and 1 cm of water in a small saucepan with the lid on, set over medium-high heat. When it starts steaming, stir and turn down to medium. Cook until carrots are tender and fall off a fork when speared. Chop up the other 2 mint leaves and sprinkle on top.