Photo of Rice, tuna and zucchini fritters by WW

Rice, tuna and zucchini fritters

8
7
7
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
Whip up these little tuna gems for a weekend brunch.

Ingredients

Rice, jasmine, boiled

2 cup(s), (340g)

Tuna, canned in springwater, drained

120 g, (1 x 185g can)

Zucchini

2 medium, grated

Black olives, drained

¼ cup(s), (40g), pitted, Kalamata, quartered

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Fresh lemon rind

1 tsp, finely grated

Egg(s)

2 medium, lightly beaten

Plain flour

½ cup(s), (75g)

Fresh chives

¼ cup(s), finely chopped, finely chopped

Tomato(es)

2 medium, (egg variety), finely chopped

Lemon juice

1 tbs

Rocket

3 cup(s), baby

Red capsicum

125 g, roasted (no oil), thinly sliced

Balsamic vinegar

1 tbs

Instructions

  1. Line a large baking tray with baking paper. Place rice, tuna, zucchini, olives, parsley, rind, eggs, flour and half the chives in a large bowl. Season with salt and freshly ground black pepper and mix to combine. Shape mixture into 12 patties and place on prepared tray. Cover and refrigerate for 30 minutes.
  2. Meanwhile, combine tomatoes, juice and remaining chives in a small bowl. Set salsa aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fritters, in batches, for 2–3 minutes each side or until golden and heated through.
  4. Meanwhile, place rocket and capsicum in a medium bowl. Drizzle with vinegar and toss to combine. Serve fritters with the tomato salsa and rocket salad.

Notes

TIP: Fritters can be made a day ahead and stored covered in the refrigerator.