Pescatarian Tuna Patties With Creamy Pea Sauce Recipe

About this recipe

A delightful pescatarian dinner featuring golden tuna patties served over egg noodles and topped with a creamy pea sauce. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 100 g Sambar Onion Peeled
• 25 g Parsley
• 50 g The Select Aisle Bread Crumbs
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Green Peas (Peeled) (Hiravi Vatane)
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 400 Ml Kara Coconut Cream
• 250 ml Coco Mama Coconut Milk
• 500 G Star White Pepper Masala Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. In a large bowl, mix together 2 cans of drained tuna, 4 oz of egg beaters, 1 finely chopped onion, 1/2 tsp ground white pepper, 1 tbsp chopped parsley, 1/2 tsp salt, and 1/2 cup bread crumbs until well combined.
2. 2. Shape the mixture into patties using about 1/2 cup of the mixture for each patty.
3. 3. Roll each patty in an additional 1 cup of bread crumbs to coat evenly.
4. 4. Heat 1/2 cup of olive oil in a large skillet over medium heat. Fry the patties until golden brown on both sides, about 3-4 minutes per side. Reduce the heat to low, cover the skillet with a lid, and cook for an additional 5 minutes to ensure they are heated through.
5. 5. In a separate saucepan, combine 1 can of lite cream, 1 can of milk, and 1 cup of green peas. Heat over medium heat, stirring occasionally, until the sauce is hot and the peas are tender, about 5-7 minutes.
6. 6. Cook 1 package of egg noodles according to the package instructions. Drain and set aside.
7. 7. To serve, place the cooked egg noodles on a plate, top with the tuna patties, and generously spoon the creamy pea sauce over the top. Serve immediately.