Name: Tuna rice fritters with tomato salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 2 corn cobs, husks and silk removed; 400.00 gm Basmati rice, cooked; 2 x 185g cans Tuna in Olive Oil Chunk Style, drained, flaked; 6 eggs, lightly whisked; 18.20 gm olive oil; 2 x 250g punnets trussed cherry tomatoes, quartered; 62.50 ml torn dill sprigs; Lemon wedges, to serve

Tuna rice fritters with tomato salsa

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Delicious and refreshing summer-friendly dish, perfect for casual entertaining.

Ingredients:

2 corn cobs, husks and silk removed
400.00 gm Basmati rice, cooked
2 x 185g cans Tuna in Olive Oil Chunk Style, drained, flaked
6 eggs, lightly whisked
18.20 gm olive oil
2 x 250g punnets trussed cherry tomatoes, quartered
62.50 ml torn dill sprigs
Lemon wedges, to serve

Instructions:

Carefully slice the kernels off the corn cobs close to the core using a sharp knife.
Mix together the corn, rice, tuna, and egg in a large bowl. Season to taste.
- In a nonstick frying pan over medium-high heat, sizzle 1 teaspoon of oil. - Divide the corn mixture into four 60ml (1/4-cup) portions, placing them evenly around the edge of the pan, lightly pressing each to flatten. - Cook each side for 2-3 minutes until beautifully golden and fully cooked. - Place on a plate and keep warm by covering with foil. - Repeat the process with the rest of the oil and corn mixture.
In a bowl, mix together the fresh tomato and fragrant dill. Place the fritters on serving plates, spoon salsa over them, and serve with lemon wedges on the side.

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