Tuesday, March 10, 2009

What's for Lunch?

Vegetable Fish Tuna cakes

I know , here in the States people have really a big meal at dinner time and that's it.In France we have 2 big meals 1 for lunch ( it takes 2 hours between the starter, main, the dessert the Expresso and reading the newspaper or smoking a cigarette), and for diner: soup, main , and dessert.
But we do not eat between meals " on ne grignote pas entre les repas", this is why we need to eat our lunch. For lunch here in the States people eat salads, sandwich... what ever they can eat and working at the same time... or driving at the same time.
We sticked with the French tradition and if sometimes we have sandwich or salad at lunch usually I use Leftovers for a complete meal. Monday my kids did not have school and I needed something quick and good for them. It as noon. Nothing was done and I had no idea about the menu! I opened my fridge, and my pantry : Zuchinis, sweet potatoes, eggs and Tuna! Voila I decided to make healthy Vegetable Tuna Fish cakes.
I grated all the vegetables and when they were cooked I added my Tuna.
Then I mixed with eggs and little of Rice flour.... the result was beautiful and declicious. My kids who never had it before were telling me " C'est bon" my son emptied his plate in 5 minutes.

My Zuchinis, swet potatoes and tuna Fish cakes


2 tbsp Olive Oil
2 cloves Garlic, crushed
1 red Onion, finely chopped
4 Organic Sweet Potatoes peeled and grated
6 small Organic Zuchinis peeled and grated
2 tins Tuna, drained
Fresh Parsley, shredded
Salt & Pepper
Rice Flour
25g Butter
1 egg


In a frying pan, heat the olive oil and gently fry the garlic, onion for 2-3 minutes, add zuchini and sweet potatoes. Pour un a large bowl and set aside
Add the tuna , to the bowl and mix well. Season well with salt & pepper. Mix everything with one egg.
Take a rounded tablespoon of the mixture and roll into a ball in your hands. Flatten into a 'cake' and roll in the Rice Flour to coat. Repeat with remaining mixture.
Take the frying pan and melt the butter. Fry the fishcakes for a couple of minutes on each side until golden.

Recipe approved and tested by kids!

1 comment:

Dewi said...

Using rice flour instead of bread crumbs or regular flour I really like that. It make it the cake more crunchier I think. No wonder your son love it, I think I will too.