Tuna and Vegetable Rissoles

These tuna and vegetable rissoles, or “tuna cakes” were a bit of a hit last week.  The first time I made them Oscar wasn’t too keen, but this time around it was all in the name.  When he saw me making the rissoles he called them cakes, so I said “yes, they’re yummy tuna cakes and we’re going to have them for dinner”.  And he ate a whole one then stole some more off my plate.   A liberal splash of pear sauce also helped!  He’s already asked for them again this week.This recipe came from the Better Health Channel.  The rissoles can be cooked immediately, but I found that putting them in the fridge for a bit made them less likely to break up.

Tuna and Vegetable Rissoles (Amines, Moderate Salicylates, Low Glutamates)

Tuna and Vegetable Rissoles
  • 400 g potatoes, peeled and quartered
  • 1 cup zucchini, grated
  • 1 cup carrot, grated
  • 1 small leek, peeled and finely chopped
  • 425 g can tuna in spring water, drained
  • 1/2 cup cheese, grated
  • 2/3 cup wholemeal flour
  • 2 eggs
  • 1 tablespoon sunflower oil
  • Extra sunflower oil for frying
  • Pear sauce to serve.
  1. Steam potatoes until tender then drain.  Process the potatoes with 1 tablespoon of oil in a food processor for 15 seconds or until smooth. Remove from food processor.
  2. Process the leek and tuna in the food processor for 10 seconds.
  3. Combine the potatoes, tuna and leek in a large bowl.
  4. Optional – process the carrot and zucchini in the food processor for 15 seconds
  5. Add zucchini, carrot, cheese and wholemeal flour to the tuna mixture.  Mix until all ingredients are combined.
  6. Beat the eggs with a fork and add to the mixture.
  7. Divide the mixture into patties (I get 12) and place on a tray lined with baking powder.  Cover the tray with glad wrap and place in the fridge for at least 30 minutes.
  8. Heat a bit of oil in a non-stick frying pan over medium heat.  Place the rissoles into the frying pan and cook until golden brown on both sides.
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