Tuna & Sweetcorn Burgers
It's been quite sunny & thinking about burgers on the BBQ has begun!
Time : 15 minutes
Although not the most healthy recipe on this blog, the 35%* magnesium and 80% B-12 with 15% B-6 makes this dish an aid to insomnia with a contribution to helping your emotional swings and memory problems. The niacin (B-3) at 70% also helps you relax & fall asleep more quickly, plus it eases migraines.
* Percentages are of your Recommended Daily Amount
85 g x wholemeal bread, torn into pieces
200 g tin x sweetcorn, drained
2 x 185 g tins tuna in water, drained well
25 g x cheddar, grated
3 x spring onions, finely chopped
1 x egg, beaten
2 tbsp x vegetable oil
4 x whole grain bread rolls (gluten-free if preferred or use cabbage leaves for lighter meal)
Optional - salsa, mayonnaise, tomato ketchup, harissa for burger sauce
Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped.
Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well.
Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to shape into four even-size burgers.
Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle.
Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.