Step 1

Steam/boil sweet potato and pumpkin until just tender. Transfer to a large bowl and mash roughly with a fork.

Step 2

Preheat oven to 180°C/356°F. Line large baking tray with baking paper and set aside.

Step 3

On a large plate, combine gluten-free flour and sesame seeds, set aside.

Step 4

Add drained tuna, egg, breadcrumbs, cheese, carrot and chives to mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.

Step 5

Shape into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.

Step 6

Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in frying pan in batches (4-5 minutes each side) until golden brown.

Step 7

Place browned patties on baking tray and bake until heated through (approx. 10-15 minutes).

Step 8

Serve patties with low FODMAP vegetables or salad and see below for a great dipping sauce.