Cheesy Tuna Rissoles
- Replies 5
I love rissoles and this recipe won't disappointment
Recipe by Australia's Best Recipes
- 0:20 Prep
- 0:20 Cook
- Makes 12
Recipe by Australia's Best Recipes
Ingredients
- 500g brushed potatoes, peeled, coarsley chopped
- 425g can tuna in springwater, drained
- 1/2 cup shredded tasty cheese
- 1 zucchini, coarsley grated
- 2 spring onions, trimmed, thinly slicked
- 1/3 cup continental parsley, finely chopped
- 3 eggs
- 1/4 cup plain flour
- 1 cup dried breadcrumbs
- A pinch of salt and pepper *to taste
- Peanut oil, to shallow fry
- Lemon wedges *to serve (optional)
- Aioli *to serve (optional)
Method
- Cook the potatoes in a medium saucepan of boiling water for 10 - 15 minutes or until very tender. Drain and mash until smooth. Season with salt and white pepper.
- Place the potato, tuna, cheese, zucchini, spring onions, parsley and 1 egg in a large bowl. Stir to combine. Use about 1/4 cups of the mixture and shape into a patty, around 5cm wide. Repeat with the remaining mixture to make 12 patties.
- Whisk the remaining 2 eggs in a bowl. Place the flour on a plate and the breadcrumbs on another plate. Working one at a time, coat the patty in the flour, shaking off the excess. Dip in the beaten eggs and then coat in breadcrumbs. Place on a tray. Repeat until all patties have been crumbed.
- Pour enough oil to come 1 - 2cm up the side of a large non-stick frying pan. Heat over Medium heat. Cook the rissoles, in batches, for 2 - 3 minutes each side or until golden. Transfer to a tray lined with paper towel.
- Serve the rissoles with lemon wedges and aioli, if using.
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