Tuna Burgers

• 450g Sweet Potato
• 2 Tins of Tuna in Brine (2x120g drained weight)
• 1 Spring Onion
• Handful Fresh Parsley
• 1/2 Chilli
• 1 Lemon (Zest + Juice)
• 1 Egg
• 3tbsp Wholemeal Flour
• 1tsp Rapeseed Oil
• 150g Green Beans
• 2 Handfuls of Mixed Leaves

• Dice the sweet potato and microwave for 5-10mins or until soft.
• Meanwhile finely chop the spring onion, parsley and chilli, zest ½ lemon, and strain the tuna.
• Once the potatoes are soft mash them. Then add the tuna, onion, lemon, chilli, parsley and egg. Mash again until well combined.
• Scatter the flour onto a plate and place a chef ring over the top. Pack the tuna mix into the ring. Flip over to coat both sides, then set to one side. Repeat with the remaining mix to make 4 burgers.
• Add a little rapeseed oil to a non-stick pan on a high heat. Once the oil is hot, add the tuna burgers. Cook for a few mins on each until golden and hot through.
• Meanwhile, top and tail the green beans and steam/boil.
• Shred the lettuce and put on a plate, scatter over the green beans, top with the tuna burgers and a wedge of lemon.

TTH x

• 60g Chocolate Reflex Plant Protein
• 25g Cacao Powder
• 50-100ml Almond Milk
• 30g Honey
• 25g Peanut Flour

• In a bowl mix together the chocolate protein, 20g cacao powder, almond milk, honey and peanut flour.
• Slowly add the milk as you want the mixture to be really thick and sticky.
• Leave in the fridge to chill for at least 10mins.
• Roll the mix into 10-14 balls. Rub your fingers with ice cubes to stop the mixture from sticking.
• Roll the balls in the remaining 5g of cacao powder.
• Keep in the fridge…if you don’t eat them all right away!