Preparation

• First, boil the potatoes. You can cook them your usual way; I always cook them in the microwave after peeling and cutting them into pieces. Total cooking time is 8 minutes.

  Mash the potatoes with a fork.

  Grate the carrot using a simple grater (or grate it into small threads).

  Drain the tuna.

  In the ingredient list, I indicated 100 g of tuna in oil. To be exact, I used one can in oil and one can of tuna in water (because I had only one small can of tuna in oil left). Not having added other fats and with potatoes being the priority, I find using drained tuna in oil preferable.

  

• Season with two minced cloves of garlic, chopped parsley, and pepper.

  Feel free to enrich the mixture with other herbs. You can also spice it up by adding paprika or turmeric, which I plan to try next time. 😉

  Add one level tablespoon of chickpea flour.

  As you know, I often use chickpea flour as a binder for patties and burgers. Since it has always worked so far, I used it here too. One tablespoon was enough for me; it didn’t alter the taste, and the burgers were compact enough to handle without breaking.

  Mix with a fork.

  

• Shape the burgers by hand or using the appropriate tool.

  You can find various types and prices; I’ve had a very simple model for a long time, like this

  Burger mold/press

  which, in its simplicity, does its job well. In the list of tools, I also left a different model if you’re interested in trying stuffed burgers 😃 (affiliate link)

  To make 5 large burgers, I weighed about 4.6 oz of the mixture for each burger.

  

• Coat the burgers in corn flour, around 0.35 oz for each burger (I used pre-cooked for instant polenta).

  

• Cook the burgers in a non-stick pan brushed with a little oil. No need for prolonged cooking; I cooked them on low heat to ensure the corn flour didn’t over-toast, taking about 10 minutes in total.

  I was so focused on cooking them right that I forgot to photograph them during cooking 😀, but I’ll explain in words: low heat, flip them with a spatula, you can also brown the edges by holding them upright with your hands, and none of my five burgers broke.

  Serve naturally like this:

  

• or with your choice of dipping sauces.

  A sauce can be handy, considering the high potato component and equally high light mode of this almost zero added fat recipe 😉

  The sauces I recommend are the three you can find in these three recipes:

  – Vegetable patties with fresh herbs

  – Vegetarian patties with mint sauce

  – Spiced chicken fillets with kefir sauce

  But another brilliant way to enjoy these potato and tuna burgers is in a bun.

  

• I photographed them in an open bun before covering them with other ingredients to make the burger visible since it’s the star of the recipe, although the bun steals the scene a bit, but right after, I covered it, besides arugula, with shredded red radicchio, sliced Tropea onions, and homemade eggless mayonnaise. Copy me!

  Enjoy your meal!!!

  

• Variations:

  If you have no fish issues at home 😀, you can prepare these potato and tuna burgers by varying the ingredient quantities: you can increase the tuna and perhaps decrease the potatoes.

  If you face the issue of kids not eating vegetables, another drama I suffer from 😅, you can use more carrot and/or replace it with grated zucchini, which I plan to try in the future.

  (In both cases, always remember the chickpea flour tablespoon).