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)
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| 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.
- 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.
- Process the leek and tuna in the food processor for 10 seconds.
- Combine the potatoes, tuna and leek in a large bowl.
- Optional – process the carrot and zucchini in the food processor for 15 seconds
- Add zucchini, carrot, cheese and wholemeal flour to the tuna mixture. Mix until all ingredients are combined.
- Beat the eggs with a fork and add to the mixture.
- 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.
- 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.
