Tuna rice cakes with wasabi mayonnaise
Light whole egg mayonnaise
Brown rice microwave packet
Tuna, canned in springwater, drained
296 g, (2 x 185g can)
1 medium, grated
2 individual, finely chopped
1 tbs, finely chopped
2 medium, lightly beaten
140 g, (2 cups)
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Combine mayonnaise, juice and wasabi in a small bowl. Set wasabi mayonnaise aside.
- Cook rice following packet instructions. Place rice, tuna, zucchini, shallots, dill, egg and half the breadcrumbs in a large bowl. Season with salt and freshly ground black pepper. Mix well to combine. Line a baking tray with baking paper. Shape 1⁄3-cup amounts of mixture into 8 patties.
- Place remaining breadcrumbs on a plate. Press patties in crumbs to coat. Place in a single layer on prepared tray and lightly spray with oil. Bake, turning once, for 18–20 minutes or until golden. Serve tuna rice cakes with wasabi mayonnaise and lemon wedges.