Name: Crumbed tuna rissoles
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 3 large desiree potatoes, peeled; 2 x 425g cans tuna in springwater, drained; 3 green onions, thinly sliced; 375.00 ml coarsely grated cheddar cheese; 40.00 ml finely chopped dill; 250.00 ml plain flour; 312.50 ml dried breadcrumbs; 3 eggs, lightly beaten; 115.00 gm vegetable oil; Steamed green beans, to serve; Lemon wedges, to serve

Crumbed tuna rissoles

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Chill rissoles; enjoy with tartare sauce, salad, and lemon. Serve warm or cold.

Ingredients:

3 large desiree potatoes, peeled
2 x 425g cans tuna in springwater, drained
375.00 ml coarsely grated cheddar cheese
40.00 ml finely chopped dill
250.00 ml plain flour
312.50 ml dried breadcrumbs
3 eggs, lightly beaten
115.00 gm vegetable oil
Lemon wedges, to serve

Instructions:

In a large saucepan, cook the potato in cold water until tender. Drain and transfer to a bowl to mash. Let it cool. (You'll need 3 cups of mashed potato.)
Combine tuna, onion, cheese, and dill in a bowl. Season with salt and pepper. Mix well. Shape 1/4 cup of mixture into 18 patties that are 2cm thick.
Set up a breading station with three shallow bowls - one with flour, one with breadcrumbs, and one with beaten egg. Coat each patty in flour, then egg, and finally breadcrumbs. Arrange the coated patties on a baking tray lined with parchment paper. Chill in the refrigerator for 30 minutes until firm.
In a large frying pan over medium heat, heat half of the oil. Add half of the patties and cook each side for 2 to 3 minutes until golden. Repeat with remaining oil and patties. Serve the patties with green beans and lemon wedges.

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