Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce
 
 
Serves: 12 three-inch patties
Ingredients
For the Lemon Caper Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
For the Tuna & Broccoli Quinoa Patties:
  • 1/2 cup uncooked quinoa
  • 1 cup diced broccoli
  • 1/2 cup minced onion
  • 1 cup drained & flaked tuna or salmon (about a 7 ounce can)
  • 1/2 cup blanched almond flour or gluten free bread crumbs
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried dill
  • Sea salt & fresh ground black pepper
  • 2 eggs
  • 1-3 tablespoons coconut oil, for frying
Instructions
To make the Lemon Caper Sauce:
  1. In a small mixing bowl, combine all of the ingredients and refrigerate in an air tight container until ready to serve.
To make the Tuna & Broccoli Quinoa Patties:
  1. Cook the quinoa according to package directions, or use The Better Way to Cook Quinoa method. Drain and cool.
  2. In a medium sized skillet, sauté the broccoli and onions in 1-2 teaspoons of coconut oil over medium heat until they are beginning to turn soft, about 5 minutes. Remove from burner and cool.
  3. In a large mixing bowl, combine the quinoa, broccoli and onions, tuna, almond flour, garlic, and dill. Season with lots of sea salt and fresh ground black pepper to taste.
  4. Stir in the eggs.
  5. Warm a tablespoon of coconut oil in a 10-12 inch skillet (this is the one I recommend) over medium heat.
  6. Pack a 1/4 cup metal measuring cup with patty mixture and carefully ease the mixture out into the skillet. Use the back side of a spatula to press the mixture into a three inch patty, about 1/2-3/4 inch thick.
  7. Reduce temperature to medium low, and fry the patties for 3-5 minutes on each side, or until they are golden brown. Keep adding more coconut oil to the pan as needed. Serve warm or at room temperature with the Lemon Caper Sauce.
Recipe Notes from Megan
I like having a good amount of coconut oil in my frying pan, about a tablespoon, because it makes the outside of the patties nice and crunchy (but that’s just my preference, feel free to do what you like).

If you are using left over cooked quinoa, 1/2 cup of uncooked quinoa equals about 1 3/4 cups of cooked quinoa.
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/tuna-broccoli-quinoa-patties-lemon-caper-sauce/