Rice, tuna and zucchini fritters
7
Points®
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
Cooked jasmine rice
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.
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