My grandmother used to make wonderful tuna patties, complete with left over mashed potato. We, however, never seem to have any leftover, but I love me some tuna patties. Fortunately, this recipe from Korean cooking site Maangchi doesn’t use mashed potatoes. As an added bonus, it’s quick to prepare, doesn’t require shaping or refrigeration time. Score!

The original recipe called for 1/4 cup of onion, but some people have a giant spring onion plant in their kitchen that needs to be used up. Personally, I actually prefer it with the spring onions.

Ingredients:
1 small can tuna, drained (about 140g drained weight)
1/4 cup chopped onion/spring onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 egg
1 tsp sesame oil
1-2 Tbsp plain flour

1. Heat a non-stick with 1-2 Tbsp of olive oil or butter.
2. Dump everything in a bowl and stir to combine. You may need more flour to make it all stick together, but remember these won’t need to be shaped, so will have more of a batter consistency.
3. Drop spoonfuls of the mixture in the heated pan and fry 3-4 minutes per side until done. You should get about six patties from the mixture.

Enjoy!
 

So how are we all going with our New Year’s resolution to eat more healthily? Unfortunately, over a third of us would have broken our resolutions by the end of January. A quarter of us wouldn’t have even made it a week! And last week’s Valentine’s chocolate and candy binge would not have helped. Or was that just me?

Regardless, it’s never too late to start over! And Amy’s Emergency Soup will definitely help you get back on track. It’s easy, delicious, nutritious and keeps really well. It is the perfect end to those cold February days we keep having. Because my husband in a carnivore, I added in some leftover roast lamb on the second night, which worked well. But the vegetarian version is equally good. Enjoy!

Ingredients

4 cups of mushrooms – I used chestnut, but use whatever you like
3 carrots, chopped
1 brown onion, diced
1 parsnip, chopped
2 leeks, chopped
1 cup barley, pre-soaked and drained
4 cloves garlic, minced
1 head celery, chopped
2.5 litres vegetable stock
2 Tbsp olive oil
Salt, pepper and fresh parsley, to serve

1. Heat the oil in a large pot.
2. Add onions and garlic and cook until onion is translucent.
3. Add the parsnip, leeks, carrots and celery, and cook for a few minutes until softened.
4. Add the stock and the barley and bring to the boil.
5. Reduce heat, cover and simmer for 45 minutes.
6. Serve with fresh parsley.