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Photo of Rice, tuna and zucchini fritters by WW

Rice, tuna and zucchini fritters

7 - 9
PersonalPoints™ per serving
Total Time
1 hr 15 min
25 min
20 min
Whip up these little tuna gems for a weekend brunch.


Rice, jasmine, boiled

2 cup(s), (340g)

Canned tuna 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

Plain flour

½ cup(s), (75g)

Fresh chives

¼ cup(s), finely chopped, finely chopped


2 medium, (egg variety), finely chopped

Lemon juice

1 tbs


3 cup(s), baby

Red capsicum

125 g, roasted (no oil), thinly sliced

Balsamic vinegar

1 tbs


  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.


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