in

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.
Tell us what you think of this recipe!

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

Source link

Use-it-all beetroot and prawn stir-fry

Sticky salmon noodles