• 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.


Protein: 41g

Carbs: 60g

Fat: 7.4g

Calories: 490



  • 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!

Protein: xg

Carbs: xg

Fat: xg

Calories: x

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