Tuna mornay rissoles

Recipe may contain gluten, milk, fish, soy and sesame.

A retro-inspired dinner that’s on the table in 20 minutes, these canned tuna rissoles are a budget hack that’ll only set you back $5.20 per serve.

8 Ingredients

  • 400g microwave baby potatoes

  • 350g packet kale slaw mix

  • 2 x 425g cans tuna in brine, drained

  • 425g tub creamy cheese pasta sauce

  • 50g (1 cup) panko breadcrumbs

  • Vegetable oil, to shallow-fry

  • 1 tbsp finely chopped fresh continental parsley leaves, plus extra leaves, to serve

  • 1 lemon, cut into wedges

3 Method Steps

  • Step 1

    Microwave the potatoes following packet directions. Use a fork to coarsely mash, including the skin. Make the slaw following packet directions.

  • Step 2

    Combine tuna and 250ml (1 cup) pasta sauce in a large bowl. Add potato and mix until well combined. Season. Place breadcrumbs on a plate. Shape tuna mixture into 16 patties. Roll patties in breadcrumbs to coat.

  • Step 3

    Add oil to a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook patties, in 2 batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Microwave the remaining sauce in a microwavesafe bowl for 1 minute or until heated. Stir through parsley. Divide slaw and patties among serving plates. Top with sauce, extra parsley and lemon.
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Recipe Notes

  • Buy washed potatoes and there will be no need to peel them! Just mash and eat with the skin on.

Nutritional Information

Per serving

  • 693

  • 2901 kj

  • 40.7g

  • 14.5g

  • 4.9g

  • 45.5g

  • 34g

All quantities above are averages

Image by Vanessa Levis

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