Healthy, quick tuna patties

I've seen countless photos of these tuna patties all over the various healthy food blogs, Instagrams and Pinterest accounts I follow, but it wasn't until I was faced with some bare cupboards and a growling tummy that I decided to try them out. They're really simple to make (which, as you can tell from my previous recipes - is just what I like!), and you don't need any fancy ingredients just things that most people have in their store cupboards anyway.

Since first making these a few months ago they've become a firm favourite of mine especially for a quick post workout meal packed with protein. Although they only take 10 minutes to make they can be made in bulk and frozen, simply defrost and cook them as above for a quick and filling meal. They also work well cold, and leftovers (which I'll admit are a rarity) are one of my favourite lunches to take to work.

INGREDIENTS
1 can of Tuna in Springwater
2 eggs
25g breadcrumbs
1 small onion
1tsp of Chilli flakes (or fresh if you have some!)

METHOD
001. Drain the tuna (whilst trying to ignore the cats meowing for some!) and empty the can into a medium sized bowl, separate it gently with a fork before adding both eggs and mixing until combined.

002. Dice your onion as finely (or not, in my case) as you like before mixing it into the bowl and adding the chilli and breadcrumbs. The breadcrumbs should be just enough to get rid of the liquid from the eggs and make a thick mixture which can easily be moulded into shape.

003. Using your hands, shape the mixture into burger sized patties. Try not to make them too chunky, this will stop them from cooking right through.

004. Add a few sprays of oil to a pan and heat on a medium temperature. Cook each pattie for 2-3 minutes on each side, until they turn a lovely golden brown colour and are warmed right through.

005. Stack them up and serve on a bed of fresh rocket and pine nuts.