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I created these awesome savory patties using tuna, quinoa, spinach, cheddar cheese and eggs along with a few other ingredients to hold them in patty form. The combination of tuna, quinoa, cheese and eggs will definitely keep your belly fuller for longer from all of the great protein and fats. And an added bonus, they came together so easily and were a hit with everyone in the house (including a 2.5 year old and 10 month old!). The batch made around a dozen and they are quickly already gone. We ate them as part of lunch and I’ve munched on a few for a quick protein packed snack after a workout.
Here’s how you can make them too!
Start by finding all your ingredients, then get to cooking.
Preheat a large skillet over medium heat. Add 1 tbsp olive oil into the pan along with the red onion. Saute for 3 minutes to soften, then add the garlic and spinach in. Saute for 1-2 more minutes until the spinach begins to wilt. Remove from heat and pour the cooked vegetables into a large bowl.
Preheat griddle to 350 degrees F, or a large skillet to medium-high heat. Add the cheddar, quinoa, tuna, panko, sea salt and pepper into the bowl with the vegetables. Using a fork, mix everything together. Once combined, add the 4 eggs in and stir with a fork until the eggs are incorporated.
Add the remaining 1/2 tbsp olive oil to the preheated griddle (if you use a skillet you may need more). Use a 1/4 cup measuring cup to scoop the mixture and place mounds onto griddle. Flatten slightly. Cook for 4 minutes, or until the bottom side is golden. Flip, press down slightly again, then cook for 3 more minutes on the second side, or until both are golden. Remove and enjoy now or later!
So tasty! I hope you’ll try them out. They are awesome anytime; hot, cold or room temperature! Let me know if you try them!
Savory Tuna & Cheddar Quinoa Patties
Ingredients
- 1 + 1/2 tbsp extra virgin olive oil, divided
- 1/3 cup red onion, diced
- 2 garlic cloves, minced
- 1 cup spinach, chopped
- 1 cup sharp cheddar, grated
- 1 cup cooked quinoa
- 3 packs Bumble Bee premium light tuna in water
- 1/3 cup panko breadcrumbs
- 1/4 tsp sea salt and pepper
- 4 eggs
Instructions
- Preheat a large skillet over medium heat. Add 1 tbsp olive oil into the pan along with the red onion. Saute for 3 minutes to soften, then add the garlic and spinach in. Saute for 1-2 more minutes until the spinach begins to wilt. Remove from heat and pour the cooked vegetables into a large bowl.
- Preheat griddle to 350 degrees F, or a large skillet to medium-high heat.
- Add the cheddar, quinoa, tuna, panko, sea salt and pepper into the bowl with the vegetables. Using a fork, mix everything together. Once combined, add the 4 eggs in and stir with a fork until the eggs are incorporated.
- Add the remaining 1/2 tbsp olive oil to the preheated griddle (if you use a skillet you may need more). Use a 1/4 cup measuring cup to scoop the mixture and place mounds onto griddle. Flatten slightly. Cook for 4 minutes, or until the bottom side is golden. Flip, press down slightly again, then cook for 3 more minutes on the second side, or until both are golden. Remove and enjoy now or later!
In case you are looking for more tuna filled recipes, check these out!
Did you make any new years resolutions? Do you have a favorite Bumble Bee tuna recipe? Share in the comments!
Have a great night!
Heather
Oh these look SO delicious!! What a great combination of flavors and textures.
Holy moly do these look good!! I gotta try these. I think these may have to be on next week’s meal plan.
P.S. At summer camp we had this Bumblebee tuna song we sang at meal time: “Bum-bum-bumblebee, Bumblebee Tuna, I love Bumblebee, Bumblebee Tuna. Yum, Yum, Bumblebee, Bumblebee Tuna! I love the Tuna they call Bumblebee! Bumblebee!” I just had to type that out after seeing your sponsor for this post. 🙂
OMG that is so funny! Thanks for sharing! Let me know how you guys like them. They are so tasty and simple!