Drain the tuna well and press it out thoroughly in a sieve. This makes the mixture more compact and easier to shape.
Mix the tuna with the egg and oats into an even, mouldable mixture. Let it stand briefly so the oats absorb some moisture.
Shape the mixture into small patties. Flatten them slightly so they cook evenly in the pan.
Heat the olive oil in a frying pan and fry the patties over a medium heat until golden brown on both sides. Take them out as soon as they're browned outside and firm inside.
Stir the low-fat quark until smooth and mix in the lemon juice and finely snipped chives. Season the dip with a little salt and pepper if needed.
Serve the tuna patties warm with the quark dip. A crunchy salad or some cucumber goes well with them.
Good to know
When it needs to be quick but still properly satisfying, this recipe is just right. The patties are uncomplicated, juicy and practical for every day. The fresh dip rounds it all off.
Swaps
Low-fat quark → skyr (similar protein content, often slightly milder) | rolled oats → fine spelt flakes (similar texture, with fibre; contain gluten) | chives → parsley (also provides vitamin K) | olive oil → ghee (heat-stable, buttery flavour)
Allergens
Contains fish, egg and milk. Usually suits children well if the patties are fried until tender and mildly seasoned; in pregnancy, tuna only makes sense in moderation, as larger predatory fish can contain mercury. Contains: gluten (oats).
