It's a great example of how you can lighten the calorie load of so many different types of foods - I switch the salmon for tuna, cut down on the eggs, and bake instead of fry and - hey presto! - less than 1pp each!
As an accompaniment I've started making 'cauliflower mash' - a concoction I discovered on the Weight Watchers boards that is surprisingly close to mashed potatoes in both taste and texture...it doesn't even smell like cauliflower. The original recipe calls for Light Philadelphia which I believe has an OU(D) hechsher - I use J&J reduced fat whipping cream cheese, which is very light on the points. For those whose minhag (Jewish custom) is not to eat dairy and fish at the same meal, you could try replacing the cream cheese with tofutti, or just low fat spread (but you do lose out on the potato-like texture without the cheese).
TUNA AND RED ONION MINI BURGERS
INGREDIENTS
390g drained tuna in brine (about 3 cans)
70g dried breadcrumbs
20g low fat mayonnaise
1 large egg
2 egg whites
Tablespoon mixed herbs
1 red onion finely chopped
1 tsp chilli flakes (optional)
Salt and pepper to taste
Mix all the ingredients well and shape into small patties. Place on a baking sheet greased with frylight and spray the top of each patty as well to help them crisp up. Bake for 30 mins in an oven preheated to 160' (fan assisted). Makes between 22 and 26 mini patties of just under 1pp each (today I made 26 in total and ate 6 of them for 5pp).
CAULIFLOWER MASH
INGREDIENTS
8 to 10oz frozen cauliflower florets
30g light cream cheese
Paprika, pepper, salt
Boil the cauliflower until very soft, then drain and stir in the cream cheese. Blitz with a hand blender until smooth and creamy. Add salt and pepper to taste, then top with a little paprika and bake alongside the tuna burgers until ready to eat! As far as I'm concerned, this makes enough for one person, and it's just 1pp.
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