Ok, Easter is coming up so today’s recipe is a fish recipe. Fish is a bit expensive here where we live, so our fish for the week is more often than not a tin of tuna. A tin of tuna is $1.99, add the veges and egg etc and this dish is around $4.00 (maximum, I’m being generous here, will have to work it out exactly later) plus salad for a family of four or for leftovers. I love my tuna rissoles, we make enough to have on sandwhiches during the week. The recipe has been adapted from the Family Circle Cooking, A Commonsense Guide (salmon patties), although my version is quite different from what you will read in the book. I like to hide vegetables in my cooking to add to the nutritional value and bulk up the recipe to make it go further.

Ingredients
1 440g tin of tuna
1/2 cup uncooked rice
1/2 lemon
1 small onion finely diced or grated.
1 carrot grated
1 small zuchinni grated
handful of parsley, chopped
1 egg
breadcrumbs
salt and pepper to taste
oil for cooking

Method

  • Cook rice according to packet directions until tender. Drain.
  • Combine the tuna, rice, onion, vegetabes, parsley and egg in a bowl. Squeeze in the juice from 1/2 a lemon and add salt and pepper to taste. Stir well to combine, breaking up the tuna chunks. Use your hands to mix it really well.
  • If the mixture is too wet, add some breadcrumbs to get a consistency that holds together. Roll golf ball size amounts into patties or rissoles, press lightly to flatten.
  • Roll the rissoles in breadcrumbs until well coated. Place the rissoles in the fridge for 1/2 hour to firm up.
  • Heat oil in a fry pan to moderately high heat and cook rissoles until golden. Drain on paper towel.
  • Serve with salad or vegetables and mayonaise.

Serves 4.
Variations