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Prep time: 20 minutes plus 30 minutes to pickle

Cook time: 40 minutes

Serves: 4, makes 8 patties  

What you need:

Pickling liquid – revisit to make fodmapped 

  • 1/2tsp mustard seeds

  • 1-2 star anise

  • 2tsp salt

  • 40g caster sugar or coconut sugar or maple syrup

  • 150 ml rice wine vinegar


Pickled salad

  • 10g (dry weight) Spiral arame, rehydrated 

  • 3 Lebanese cucumbers or cukes, sliced in thin rounds 

  • 10 cucamelons, (optional), halved



  • 2 large sweet potato 

  • 3 x 95g cans Sirena Lemon & Pepper tuna, drained of any juices

  • 4 handfuls of low fodmap breadcrumbs, 2 in the patties and 2 to crumb

  • 2 eggs, lightly beaten

  • 5cm finger ginger, grated, peel if skin is older

  • 1&1/2 Tbsp sesame seeds, lightly toasted

  • 2 spring onion, green tops only, finely sliced 

  • salt flakes

  • freshly ground black pepper

  • 2 cups breadcrumbs, low fodmap

  • 1 small handful of coriander leaves

  • 1 lemon to serve



To make Low FODMAP:

  • Keep sweet potato to 75g per serve, higher amounts will increase in Polyols. If a larger serve is needed regular potato could be used. 

  • Arame has not been FODMAP tested but it is assumed to be Low FODMAP

  • Cucamelons have not been tested so I would suggest to omit these


Step 1: Preheat oven 180C

Step 2: Bring the pickle ingredients to a gentle boil, allow to simmer for a couple of minutes. Remove from the heat and pour over the arame. Allow to cool. While the liquid is cooling cook the sweet potato.

Step 3: Slice the sweet potato in skin in chunks, toss in oil and salt and pepper and spread on baking tray. Roast for 30-40 minutes or until cooked. Add to a large bowl and roughly mash cooked sweet potato in skin.  Add the egg, tuna, breadcrumbs, ginger, half the sesame seeds, spring onions, salt and pepper and mix to combine. 

Step 4: Add the remaining sesame seeds to the breadcrumbs and place in a shallow dish. 

Step 5: Roll patties with your hands and flatten them a little. You can make them any size. I am dividing the mixture into 8.  Coat both sides of the patties in the sesame crumbs. 

Step 6: Heat about 1cm of oil in a large fry pan over medium heat. Cook the patties in 2 batches. Cook for about 3 minutes approx on one side before gently turning with a slide and cooking for another 3 minutes on the other. 

Step 7: When ready to serve, toss the cukes and cucamelons if using through the arame in the pickling liquid. Drain and serve piled on top of tuna patties. Scatter coriander over the top and serve with a squeeze of lemon. 



Roasting the sweet potato will dry out the sweet potato which will help prevent the patty from being too wet.

These patties can be frozen between freezer wrap. Thaw and cook.