Food and Cooking

Easy tuna and rice patties recipe

Easy tuna and rice patties recipe. Small swaps can go a long way to getting the cost of your grocery shop lower – so to create this easy and budget-friendly recipe for our Savvy Dinner Plan I’ve taken inspiration from our most popular fish cakes recipe and reworked the ingredients list to make it shorter. I present to you my easy tuna and rice patties, which have already become a regular addition to my dinner recipe repertoire.

14 Ingredients

– 100g (½ cup) medium-grain brown rice

– 425g can Coles Simply Tuna in Vegetable Oil, drained, reserving 2 tbs oil

– 2 green shallots, finely chopped

– 2 garlic cloves, crushed

– 80g (1 cup) coarsely grated cheddar

– 2 tbsp plain flour

– 1 egg, lightly whisked

– 1 lemon, rind finely grated, cut into wedges

– 1 tbsp chopped fresh continental parsley leaves

– 50g (1 cup) Coles Asia panko breadcrumbs

– 100g green beans, halved lengthways

– 120g pkt Coles 4 Leaf Salad mix

– 80ml (1/3 cup) vegetable oil

– 85g (1/3 cup) garlic aioli

6 Method / Steps

Step 1

Cook rice using the absorption method following packet directions.

Step 2

Meanwhile, heat reserved tuna oil in a small frying pan over medium-low heat. Cook the shallot and garlic, stirring, for 1-2 minutes or until aromatic.

Step 3

Add shallot and garlic to the cooked rice and toss to combine. Set aside to cool.

Step 4

Add the tuna, cheese, flour, egg, lemon rind and parsley to the cooled rice mixture. Season. Shape ¼ cupfuls mixture into patties. Toss patties in breadcrumbs to coat, then place on a plate. Place in the fridge for 15 minutes to chill.

Step 5

Meanwhile, place green beans in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until bright green and tender-crisp. Refresh in cold water. Drain well. Combine with the salad leaves in a bowl.

Step 6

Heat the oil in a large frying pan over medium-high heat. Cook patties, in 2 batches, for 3-4 minutes on each side or until golden and heated through. Serve with salad, aioli and lemon wedges.

source – tastecom