Golden Tuna, Skyr and Zucchini Patties with Warm Lemon Lentil Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a tray or oven-safe plate; this will be used to keep the patties warm after searing.

2. 2

   Place the grated zucchini in a clean towel and squeeze out as much moisture as possible. This helps the patties hold their shape.

3. 3

   In a large bowl, mix the drained tuna, skyr, squeezed zucchini, beaten egg, chickpea flour, Parmesan, half of the green onion, half of the garlic, 1/2 teaspoon lemon zest, half of the dill, sweet paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until you have a firm mixture.

4. 4

   Divide the mixture into 8 compact patties of equal size. If the mixture feels too soft, let it rest for 5 minutes so the chickpea flour can absorb moisture.

5. 5

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Sear the patties in batches for 3 to 4 minutes per side, until deeply golden and cooked through. Transfer them to the tray and keep warm in the oven at 200 °C / 400 °F for 5 minutes while you prepare the warm salad.

6. 6

   In the same skillet, add the remaining tablespoon of olive oil and sauté the rest of the garlic for 30 seconds. Add the cooked lentils, remaining salt, remaining black pepper, Dijon mustard, remaining lemon juice, and remaining lemon zest. Cook for 2 to 3 minutes, stirring, until the lentils are hot and glossy.

7. 7

   Turn off the heat and add the baby spinach, cucumber, remaining green onion, and remaining dill. Toss gently until the spinach is just slightly wilted from the heat of the lentils.

8. 8

   Divide the warm lentil salad among 4 plates and place 2 patties on each serving. Serve immediately.

9. 9

   For a fully baked version, place the shaped patties on a lined tray and bake at 220 °C / 425 °F for 14 to 16 minutes, flipping halfway through.