Rice, tuna and zucchini fritters
Rice, jasmine, boiled
2 cup(s), (340g)
tuna, canned in springwater, drained
120 g, (1 x 185g can)
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
2 medium, lightly beaten
½ cup(s), (75g)
¼ cup(s), finely chopped, finely chopped
2 medium, (egg variety), finely chopped
3 cup(s), baby
125 g, roasted (no oil), thinly sliced
- 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.
- Meanwhile, combine tomatoes, juice and remaining chives in a small bowl. Set salsa aside.
- 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.
- 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.