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>> 1 can tuna, drained
>> 1/2 cup cooked quinoa
>> 1 small red onion, thinly chopped
>> 1 cup kale,finely chopped
>> 1/2 cup finely chopped purslane
>> 1/8 cup Panko bread crumbs (or any bread crumbs)
>> 1 egg
>> 2 tbsp plain mayonnaise (or yogurt)
>> 2 tsp curry powder
>> 1 tsp cumin
>> 1 tsp tumeric
>> 1 tbsp lime juice
>> 3 tsp coconut oil for sauteeing
Place all ingredients in a bowl and using your hands, mix ingredients for a mintute or two until properly combined.
Using your hands, make patties the size you would like. The smaller they are, the more you will get.
Melt coconut oil in a frying pan over medium heat. Place the patties and cook until slightly brown; flip and cook other side until slightly brown.
Serve right away. If desired, serve with a dollop of Purslane Pistou.
Serve with a salad to enjoy a healthy lunch. Alternatively, enjoy in a hamburger.
Swap out the kale for any greens you wish to you such as: dandelion, yellow dock, broadleaf plantain, spinach, etc.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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