Crumbed tuna rissoles

Cooking Fish Crumbed tuna rissoles

For lunch, cool rissoles completely before packaging. Serve warm or cold with tartare sauce, salad and lemon wedges.

Lables: Low carb Low sugar Peanut free Shellfish free Tree nut free
  1. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 10 to 12 minutes or until just tender. Drain. Transfer to a large bowl. Mash. Allow to cool. (You’ll need 3 cups mashed potato.)
  2. Add tuna, onion, cheese and dill to bowl. Season with salt and pepper. Stir until well combined. Using 1/4 cup of mixture at a time, shape into 18 x 2cm-thick patties.
  3. Place flour, breadcrumbs and egg in separate shallow bowls. Coat 1 pattie in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a baking tray lined with baking paper. Repeat with remaining patties, flour, egg and breadcrumbs. Refrigerate for 30 minutes or until firm.
  4. Heat half the oil in a large frying pan over medium heat. Add half the patties. Cook for 2 to 3 minutes each side or until golden. Repeat with remaining oil and patties. Serve with green beans and lemon wedges.

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3 large desiree potatoes, peeled
2 x 425g cans tuna in springwater, drained
3 green onions, thinly sliced
1 1/2 cups coarsely grated cheddar cheese
2 tbsp finely chopped dill
1 cup plain flour
1 1/4 cups dried breadcrumbs
3 eggs, lightly beaten
1/2 cup vegetable oil
steamed green beans and lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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