Keto tuna patties

Keto tuna patties with tuna, egg, quark, linseed and spring onion: plenty of protein, quick to make and with a crispy crust from the pan.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 370 kcal per serving
• Protein: 45 g
• Fat: 15 g
• Carbs: 10 g

Ingredients

• 150 g tuna (tinned, in its own juice)
• 1 organic egg
• 50 g quark
• 20 g linseed
• 1 spring onion

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Drain the tuna very well in a sieve and flake it loosely with a fork. Slice the spring onion into thin rings.
2. Mix the tuna thoroughly with the egg, quark, linseed and spring onion in a bowl. Season with salt, pepper and, if you like, a little dill or lemon juice.
3. Let the mixture stand briefly so the linseed can absorb moisture. Then shape it into small patties with your hands.
4. Heat a little olive oil, ghee or avocado oil in a frying pan. Fry the patties over a medium heat until golden brown on both sides.
5. Put them on kitchen paper for a moment so any excess fat can drain off.

Good to know

When it needs to be quick, these patties are just my thing. Juicy inside, golden brown outside and pleasantly uncomplicated. They taste really good cold, too.

Swaps

Quark → skyr (similar protein content, slightly fresher flavour); linseed → chia seeds (more fibre, bind just as well); tuna → tinned wild salmon (also plenty of protein, plus more omega-3 fatty acids); spring onion → chives (milder, aromatic)

Allergens

Contains fish, egg and milk. Generally suitable for children if the patties are cooked through and mildly seasoned; during pregnancy only with well-heated tuna from a safe source and, as with tuna in general, in moderate amounts.