85 g (⅓ cup) Doongara rice
2 tsp extra virgin olive oil
1 leek, washed, thinly sliced
1 garlic clove, crushed
100 g button mushrooms, thinly sliced
3 sprigs thyme, leaves picked
185 g Sirena canned tuna in springwater, drained and flaked
30 g reduced-fat mature cheddar cheese block, grated
2 x 60 g eggs, whisked
2 tbsp wholemeal plain flour or gluten-free flour
Freshly ground black pepper, to season
lemon wedges, to serve
watercress, leaves picked, to serve
- Cook rice in a saucepan of boiling water for 15 minutes or until soft and just breaking down.
- Meanwhile, heat ½ tsp oil in a medium non-stick frying pan over a medium heat. Add leek, garlic, mushrooms and thyme and cook, stirring occasionally, for 10 minutes or until leeks are very soft. Transfer to a large bowl. Add cooked rice then, using a fork, mash up slightly. Set aside to cool for 10 minutes.
- Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.
- Heat half the remaining oil in a large non-stick frying pan over a medium heat. Add 3 patties and cook for 3 minutes each side or until cooked through and crispy. Repeat with remaining oil and patties. Transfer to a plate and cover loosely with foil to keep warm. Serve fish cakes with lemon wedges and salad leaves.