2green parts of spring onion(or handful of chives)
50gfresh coriander(chopped)
2slices of gluten-free bread(soaked in water and drained well)
40ggluten free flour
light oil for frying
½teaspoonsalt(or according to taste)
½tsp pepper(or according to taste)
For the sauce
50gcoriander (chopped)
2tablespoonapple cider viniger
1tablespoonolive oil
3tablespoonMayonaise
salt & pepper according to taste
Instructions
In a medium bowl add the tuna,eggs, soaked and drained bread, coriander, spring onions and flour.
Mix everything well to incorporate.
Divide the mixture in 4 and start forming your patties. For smaller burgers you can divide it in 5 or 6.
Heat skillet over medium heat. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet,
Cook the burgers over low heatfor 4-5 minutes on one side or until well browned, then flip gently. Reduce heat if cooking/browning too quickly. Cook for another 3-4 minutes on other side.
Serve the burgers with sweet potato fries, coriander and mayo sauce, gluten free buns, salad, cucmber, or any other toppings of choice.
To make the coriander and mayo sauce
Simply mix the choped coriander with oilve oil, apple cider viniger and mayonaise. Season with salt and pepper according to taste